Saffron Basmati Rice Peas Baked Pilaf Fusion Recipe

Traditionally this rice pilaf is made over stove-top. Here we will finish the dish in an oven.

I am also using chicken broth for flavor. If you are a vegetarian, you may substitute it with water or vegetable broth.

Ingredients

1. Basmati Rice: 1 Cup
2. Fresh or thawed frozen peas: 1 Cup
3. Chicken Broth: 2½ Cups
4. Vegetable oil: ¼ Cup
5. Salt: ½ teaspoon
6. Cayenne Pepper Powder: ¼ teaspoon
7. Cumin Powder: 1 teaspoon
8. Cinnamon powder: ½ teaspoon
9. Clove powder: ½ teaspoon
10. Nutmeg powder: 1/8 teaspoon
11. Bay leaf: 1
12. Saffron: 6 Strands

Method

1. Wash rice in cold water.
2. Add all ingredients except peas in a large pot. Bring it to a boil. Boil for 10 minutes.

3. Stir in thawed peas. Bring to a boil. Turn off heat as soon as it comes to a boil.
4. Preheat oven to 370º F. Transfer all the ingredients from the pot to a baking pan. Cover the baking pan with Aluminum file.
5. Bake for 10 minutes. The rice should be done. Turn off the oven. Let it rest for 10 to 15 minutes to absorb all the fluids.