60 Min
GF
Squid Ink Pilaf
Squid ink is a gorgeous addition to rice or curries to create a briny ocean flavor - goes great with fish or shrimp curries or roasts.
Squid ink is a gorgeous addition to rice or curries to create a briny ocean flavor - goes great with fish or shrimp curries or roasts.
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Cook Time
60 Minutes
Serves
4
Directions
Step 1
Combine the basmati rice and moong dal and rinse them in cold water 2 to 3 times. Then soak them for 20 to 30 minutes or up to 4 hours.
Step 2
In a stockpot, heat the ghee and when shimmering but not yet smoking, pop the cumin. Within seconds, add the minced onions and cook them on medium heat for 4 to 5 minutes until translucent. Add the ginger purée, black pepper, and mace pods. Cook for another 1 to 2 minutes on medium-low heat.
Step 3
Add the squid ink, 1 1/2 cups water, salt, and rice; bring the mixture to a boil. Lower the heat to low, cover the pot, and let it cook for 8 to10 minutes. Just before the rice is done, add the peas and turn the heat off. Let the rice rest for 10 to 12 minutes. Toss gently with the herbs and serve.
Notes & Variations
- Squid ink is available at most seafood shops in small tubes.
- To amp the pilaf up a bit, add one finely minced serrano pepper.
- If using brown basmati rice, cook longer before adding peas.
Ingredients
1 cup basmati rice
1/2 cup moong dal
3 tablespoons ghee
1 teaspoon cumin seeds
1 cup finely minced onions
1 tablespoon ginger purée
1 teaspoon freshly ground black pepper
3 to 4 mace pods
2 teaspoons squid ink
1 teaspoon sea salt
1/2 cup fresh green peas
1 cup fresh chopped herbs
Step 1
Combine the basmati rice and moong dal and rinse them in cold water 2 to 3 times. Then soak them for 20 to 30 minutes or up to 4 hours.
Step 2
In a stockpot, heat the ghee and when shimmering but not yet smoking, pop the cumin. Within seconds, add the minced onions and cook them on medium heat for 4 to 5 minutes until translucent. Add the ginger purée, black pepper, and mace pods. Cook for another 1 to 2 minutes on medium-low heat.
Step 3
Add the squid ink, 1 1/2 cups water, salt, and rice; bring the mixture to a boil. Lower the heat to low, cover the pot, and let it cook for 8 to10 minutes. Just before the rice is done, add the peas and turn the heat off. Let the rice rest for 10 to 12 minutes. Toss gently with the herbs and serve.
1 cup basmati rice
1/2 cup moong dal
3 tablespoons ghee
1 teaspoon cumin seeds
1 cup finely minced onions
1 tablespoon ginger purée
1 teaspoon freshly ground black pepper
3 to 4 mace pods
2 teaspoons squid ink
1 teaspoon sea salt
1/2 cup fresh green peas
1 cup fresh chopped herbs
Notes & Variations
- Squid ink is available at most seafood shops in small tubes.
- To amp the pilaf up a bit, add one finely minced serrano pepper.
- If using brown basmati rice, cook longer before adding peas.
Tags:
60 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$7
Essential Masala Dabba
$235
Ghee Pot
$40
Tags:
60 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$7
Essential Masala Dabba
$235
Ghee Pot
$40
Aromatic Masala Dabba
$250
Ghee
$7
Essential Masala Dabba
$235
Ghee Pot
$40
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