Saffron Rice With Pickled Jalapeno And Ginger Julienne

Saffron rice with pickled jalapeno and ginger julienne. A no onion garlic aromatic rice with fried paneer or cottage cheese cubes, saffron or kesar and all the aromatic whole spices. Easy to make and absolutely delicious one pot rice dish. You can enjoy it without any side dish. Add lots of dry fruits of your choice and enjoy.

I used pickled jalapeno because I love the taste but if you want you can use chopped green chilli instead. Or you can use little more pickled jalapeno pieces if you like. It will be a great party dish with spicy curries. You may like some more one pot rice recipes on this blog. Click on the name below for recipe.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice or Korean egg fried rice

10. Corn peas barista fried rice

11. Easy pulao or one pot rice

Sending this post to 266 #Foodiemonday bloghop. This week’s theme is Exotic Saffron suggested by Mayuri Patel who blog at Mayris Jikoni. Mayuri is a very talented blogger. She always amazed us with her different continental, traditional and baked dishes. You will definitely love her different types of bread recipes. I have to try her Onion olive bread, Semolina sesame seed bread and many more. Also check out her different mouthwatering cake recipes.

Long grain basmati rice is best for this recipe. But you can also use any aromatic rice like Gobindobhog rice, Indrayani rice etc. Long grain rice looks good. As I mentioned above if you don’t have pickled jalapeno, use chopped green chilli instead. You can use cauliflower, beans, carrot or any vegetable in this rice. Chop and fry the vegetables before adding to the rice. If you don’t like to use ginger julienne then you can use minced or grated ginger. Serve this delicious and flavorful rice with any spicy curry. I have served it with dim kosha or spicy egg curry. I will share the recipe soon.

Recipe

Basmati rice – 1 cup

Saffron – 1/2 teaspoon

Green peas – 1/2 cup

Pickled Jalapeno – 8 – 10 pieces

Ginger – 1 inch piece, julienned

Paneer or cottage cheese – 1/2 cup, cubed

Cashew nuts – 2 tablespoon

Raisins – 2 tablespoon

Green cardamom – 4

Cloves – 4

Cinnamon – 1 inch piece

Mace or javitri – 2 strands

Star anise – 1

Bay leaf – 1

Cumin seeds – 1 teaspoon

Salt to taste

Sugar – 1/2 to 1 teaspoon or to taste

Turmeric powder – 1/4 + 1/4 teaspoon

Oil – 1 tablespoon

Ghee or clarified butter – 2 tablespoon

Water – 2 & 1/2 cup

Method

1. Rinse the rice well. Soak in sufficient water for 15 minutes. Drain the water and keep aside.

2. Mix saffron with 1/4 cup hot water.

3. Cut the paneer or cottage cheese into small cubes. Marinate with little salt and 1/4 teaspoon turmeric powder.

4. Peel and chop the ginger into thin slices to make julienne.

5. Chop the pickled jalapeno into small pieces.

6. Crush green cardamom, cloves and cinnamon in a mortar pestle.

7. Heat oil in a wok. Fry the cashew nuts. When cashews becomes light brown remove from oil.

8. Now fry the marinated paneer or cottage cheese cubes till brown. Remove the paneer cubes from oil.

9. Add ghee or clarified butter. Add cumin seeds, bay leaf, star anise, mace or javitri, crushed green cardamom, cloves and cinnamon.

10. When cumin seeds starts to splutter add ginger julienne and fry for a minute. If you are using green chilli add it with ginger julienne.

11. Add turmeric powder, pickled jalapenos and green peas. Stir well.

12. Add drained rice, salt, sugar, fried paneer or cottage cheese cubes Stir and saute for 1 – 2 minutes or till the rice coated well with ghee.

13. Add saffron mixed water, fried cashew nuts, raisins and remaining water. Mix well. When water starts to rolling boil, cover and cook on high flame for 15 minutes.

14. Reduce the heat. Stir the rice. Cover and cook again on low heat for 10 minutes or till the rice becomes soft and water absorbed completely. Keep checking in between. If you want more soft rice then you can add 1/4 cup water more and cook for a few minutes more. Fluff the rice gently.

15. Garnish with fried paneer cubes, ginger julienne, saffron, jalapeno and fried cashew nuts. Serve hot with raita or any spicy curry. You can get some curry recipes here.

Notes

1. You can use more dry fruits if you want.

2. If you don’t have pickled jalapeno use 2-3 chopped green chilli.

3. Small pieces of cauliflower, beans or any vegetable can be used with rice. Fry the vegetable pieces before adding in the rice.

4. If you don’t have star anise omit it.

5. You can use minced or grated ginger instead of ginger julienne.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Lotus Stem Biryani Or Pulao 

Lotus stem or kamal kakdi biryani or pulao. A very flavourful and delicious rice dish with lotus stem and some aromatic spices.
Lotus stem is packed with important minerals just like zinc, manganese, magnesium, iron and copper.

 
Lotus stem is a great source of Vitamin C, which helps boost the immunity of a person and fight viral infections.The root also contains essential minerals like zinc, magnesium, copper and iron, which help the body in the production of red blood cells. Source – Times Of India

 
I have used a very aromatic spice kababchini/cubeb or tailed pepper in it. It is considered to be a very useful and medicinal herb. And it has countless health benefits too.

 

 

Recipe 

Rice  – 1 cup washed and soaked for half an hour

 

Lotus stem  – 1 cup sliced

 
Potatoes  – 2 large cubed

 
Onion  – 2 chopped

 
Garlic paste  – 2 teaspoon

 
Ginger paste  – 1 teaspoon

 
Bay leaves  – 2

 
Cardamom  – 3+2

 
Cinnamon  – 2 small piece

 
Mace or javitri  – 2 string

 
Star anise  – 1/4 piece

 
Kababchini/cubeb  – 2-3

 
Clove  – 4

 
Salt to taste

 
Cumin powder  – 1 teaspoon

 
Black pepper powder  – 1 teaspoon

 
Red chilli powder  – 1/2 teaspoon optional

 
Green chilli  – 2 chopped

 
Biryani masala  – 1 and 1/2 teaspoon

 
oil  – 2 tablespoon

 
Ghee or clarified butter – 1 tablespoon

 
Curd  – 2 tablespoon

 
Tomatoes  – 2 large

 
Fried onion slices  – 1 cup

 


Method 

Boil the rice with 1 and 1/4 cup water, 2 cloves, 2 crushed cardamom, 1 stick cinnamon and 1 bay leaf for 12 minutes in microwave on high power. Fluff the rice gently and keep it in microwave.

 

Grind the tomatoes with rest of cardamom, cinnamon, cloves, star anise, mace and kababchini. Make a smooth paste and keep aside. Beat the curd with all the dry spices.

 
Heat oil in a pan. Add chopped onion and green chilli. Saute till the onion starts to change it’s colour. Now add ginger garlic paste. Fry till the raw smell goes away. Add the tomato paste and saute till it dried up.

 
Add well beaten curd and stir continuously. Add potatoes and lotus stem in it. You can fry the potatoes and lotus stem separately before adding.

 
Add salt and fry well. Add enough water to cook. Don’t add too much water we need it almost dry. The gravy should be thick. Cover and cook until  potatoes and lotus stem becomes soft.

 
Now in a microwavable container spread a layer of vegetables then spread a layer of rice. Spread fried onions. Spread all the rice and vegetables in this way. Cover with generous amount of fried onions. You can use fried cashew nuts too. Sprinkle ghee or clarified butter over it. Cover and microwave on low power for 8-10 minutes.
Uncover and microwave again for 5 minutes on high power.

 

Take out the bowl after 3-4 minutes. Fluff the rice gently. Mix well. Spread some more fried onions and cashews.
Serve hot with raita or any curry..

Enjoy the aromatic and delicious rice.