Lemon and Peanut Pilaf

Serves 20 to 25

6 cups Basmati rice

2 sticks butter, about 1/2 cup

20 to 24 curry leaves, about 2 stems

2 tablespoons turmeric

12 cups salted water

2 cups roasted peanute, prefably with the skin

Wash the water with luke warm water until the water runs clear. Cover the rice with 2-inch water and let is soak for at least 10 minutes. Drain and reserve.

Heat the butter in a heavy bottom pot and fry the curry leaves and turmeric on medium heat until fragrant. Add the rice and, salt and cook, stirring until well coated. Add the 12 cups water to a boil and add the rice. Add the soaked rice and butter and continue to boil until the rice until still wet, but most of the water is absorbed, about 12 to 15 minutes.

Reduce the heat to low and cover the rice with damp water and cover with a tight lid.

Let it cook for 3 to 5 minutes until the rice is cooked.

You can also cook in a rice-cooker as per the instructions. (Toss the curry leaves and turmeric infusion before adding rice to the cooker)

Toss in the peanuts before serving.


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