Simple rice pilaf

By: Anjum Anand
From: Eat Right For Your Body Type
Serves: 4
Photographer: Lisa Linder

This pilaf can be made with brown or white basmati rice or with quinoa (which suits kapha better). Ayurveda considers basmati rice to be superior to the other varieties of rice, and I find it very light and easy to digest. This is a really simple dish with lots of flavour but no strong spices, so perfect for the whole family to enjoy with any Indian dish.

Ingredients

Quantity	Ingredient
1-2 tablespoons	ghee or vegetable oil, (kapha 1 tablespoon oil; pitta 1 1/2 tablespoons; vata 2 tablespoons)
1 teaspoon	cumin seeds
3	cloves, (those with a strong pitta imbalance can avoid)
6	whole peppercorns, (pitta please omit)
2.5cm	cinnamon shard
1	small onion, peeled and thinly sliced
100g	green peas, fresh or frozen
180g	basmati rice, cooked according to packet instructions
1/2 teaspoon	garam masala
1 tablespoon	lemon juice, or to taste
	salt

Method

Heat the ghee or oil in a large non-stick saucepan. Add the whole spices and cook for about 30 seconds. Add the onion and sauté gently until lightly caramelised, about 6 minutes. Add the peas (if fresh) and a splash of water and cook, covered, until cooked, around 7–8 minutes.
Add the rice (or quinoa), peas (if frozen), garam masala, lemon juice, salt and a splash of water if the rice/quinoa is dry; gently stir-fry to heat through and serve.

Tags:: health; diet; ayurvedic; ayurveda; weightloss

Simple rice pilaf

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