Spiced Rice and Lentil Pilaf with Vegetables
Indulge in the comforting flavors of this Indian-style Spiced Rice and Lentil Pilaf, which beautifully combines fragrant basmati rice with hearty lentils and tender vegetables. Inspired by a renowned Sara Moulton recipe, this dish features a medley of whole spices that are lightly toasted in oil to release their aromatic essences, ensuring each bite is bursting with flavor. Enjoy the delightful balance of spices, textures, and nourishment as this flavorful pilaf transforms a simple meal into a culinary experience. Perfect for a cozy family dinner or meal prep, this dish will warm your heart and fill your stomach.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Onion
1 medium (chopped)
Vegetable oil
1/4 cup (divided)
Cinnamon sticks
1 1/2 inches (whole)
Cardamom pods
6 (whole)
Bay leaf
1 (whole)
Coriander seeds
1/2 teaspoon (whole)
Cumin seeds
1/2 teaspoon (whole)
Dried red chilies
2 (whole)
Whole cloves
3 (whole)
Basmati rice
3/4 cup (rinsed and drained)
Ground turmeric
1/2 teaspoon (ground)
Kosher salt
to taste (for cooking)
Lentils
2/3 cup (rinsed)
Potato
1/2 lb (cut into 1/2 inch cubes)
Carrots
3 medium (grated)
Fresh ground black pepper
to taste (for seasoning)
Instructions
1
1. Begin by heating 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Carefully add the cinnamon stick, cardamom pods, bay leaf, coriander seeds, cumin seeds, dried red chilies, and cloves. Cook these whole spices for about 1 minute, stirring frequently, until they become fragrant. Remove the spices and set them aside.
2
2. Lower the heat to medium-low and add the chopped onion into the same saucepan. Sauté the onions for approximately 10 minutes, stirring occasionally, until they are soft and translucent. Once done, remove the pan from the heat and set aside.
3
3. Rinse the basmati rice in a fine mesh colander under cold water to remove excess starch. After draining, return the rice to the saucepan with the sautéed onions. Add the reserved whole spices and ground turmeric, and cook over medium heat while stirring for about 1 minute to allow the flavors to meld.
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4. Pour in 1 1/2 cups of water and sprinkle in 1/2 teaspoon of kosher salt. Bring the mixture to a vigorous boil over high heat. Once boiling, cover the pan with a paper towel to create a tight seal, then place the lid on top. Reduce heat to low and let it simmer undisturbed for approximately 20 minutes or until all the water has been absorbed. After cooking, remove the pan from the heat but keep it covered for 15 minutes to let the rice sit.
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5. While the rice is cooking, prepare the lentils. In a separate saucepan, combine the lentils, 2 cups of water, and 1/2 teaspoon of salt. Bring this to a boil over high heat, then lower the heat and cover. Simmer for about 25 minutes, or until the lentils are tender and cooked through. Drain any excess water if necessary.
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6. In a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the cubed potatoes and cook for about 10-12 minutes, stirring occasionally until they are lightly browned. Reduce the heat to low, cover, and continue cooking for an additional 5 minutes to ensure the potatoes are tender.
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7. After the potatoes are tender, add the grated carrots to the skillet. Cook for an additional 3 minutes until the carrots are soft and combined with the potatoes.
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8. Once the rice has rested, fluff it gently with a fork. Carefully remove and discard the whole spices of bay leaf, cardamom pods, cinnamon sticks, cloves, and dried chilies.
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9. Drain the cooked lentils and fold them into the seasoned rice, along with the potato and carrot mixture. Adjust seasoning with salt and freshly ground black pepper to taste. Serve warm and enjoy the delightful medley of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Rice and Lentil Pilaf with Vegetables?
It is an Indian-style dish that combines fragrant basmati rice with hearty lentils and tender vegetables, flavored with toasted whole spices like cardamom, cinnamon, and cumin.
What kind of rice is best for this recipe?
Basmati rice is recommended for its fragrance and ability to stay fluffy and separate when cooked.
What type of lentils should I use?
The recipe calls for 2/3 cup of lentils. While not specified, standard brown or green lentils work best as they hold their shape during the 25-minute simmer.
Is this recipe vegetarian or vegan?
Yes, this recipe is both vegetarian and vegan as it uses vegetable oil and plant-based ingredients.
Why do I need to toast the whole spices first?
Toasting the spices in oil for about a minute releases their aromatic essential oils, which deeply flavors the entire dish.
What is the purpose of the paper towel under the lid?
The paper towel creates a tight seal and absorbs excess steam, preventing moisture from dripping back onto the rice, ensuring it stays fluffy.
How long should I let the rice rest after cooking?
The rice should sit covered for 15 minutes after the heat is turned off to allow the steam to finish the cooking process evenly.
Are the whole spices meant to be eaten?
No, you should carefully remove and discard the bay leaf, cardamom pods, cinnamon sticks, cloves, and dried chilies before serving.
How do I prepare the potatoes for this pilaf?
Potatoes should be cut into small 1/2 inch cubes to ensure they cook quickly and evenly in the skillet.
Can I use ground spices instead of whole ones?
While you can substitute ground spices if necessary, whole spices provide a more complex and traditional flavor profile characteristic of this pilaf.
Why must the rice be rinsed before cooking?
Rinsing the rice under cold water removes excess surface starch, which prevents the rice from becoming sticky or gummy.
What vegetables are included in this recipe?
This recipe features chopped onions, cubed potatoes, and grated carrots.
How do I cook the lentils for this dish?
Lentils are simmered in 2 cups of water with salt for about 25 minutes until tender, then drained.
What is the role of turmeric in the recipe?
Turmeric adds a subtle earthy flavor and gives the basmati rice a beautiful vibrant golden color.
Is this dish gluten-free?
Yes, all the ingredients listed, including rice, lentils, and vegetables, are naturally gluten-free.
How do I prevent the potatoes from sticking to the pan?
Using a large nonstick skillet and stirring occasionally while cooking in vegetable oil will help prevent the potatoes from sticking.
Can I make this dish ahead of time?
Yes, this pilaf is excellent for meal prep and the flavors often deepen after sitting in the refrigerator.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 4 days.
What is the best way to reheat the pilaf?
Reheat it in a microwave or on the stovetop with a splash of water to restore moisture to the rice and lentils.
How many carrots do I need?
The recipe requires 3 medium carrots, which should be grated before being added to the potato mixture.
Can I add other spices to this recipe?
Yes, feel free to add a pinch of garam masala at the end or adjust the salt and black pepper to your preference.
Is the dish very spicy?
The dish is 'spiced' with aromatics, but the heat level is mild to moderate depending on the potency of the two dried red chilies used.
Can I use olive oil instead of vegetable oil?
Yes, you can use olive oil, though vegetable oil is more neutral and traditional for this style of Indian cooking.
What should the texture of the lentils be?
The lentils should be tender and cooked through but not mushy, so they can be folded cleanly into the rice.
How do I fluff the rice?
Use a fork to gently lift and separate the grains of rice once it has finished resting.
Who inspired this specific recipe?
This dish is inspired by a recipe from the renowned chef Sara Moulton.
Can I add more vegetables like peas or spinach?
Yes, peas can be added during the last few minutes of rice cooking, and spinach can be folded in at the very end.
Does this recipe contain any dairy?
No, this recipe is dairy-free as it uses vegetable oil instead of ghee or butter.
How much water is needed for the rice?
You will need 1 1/2 cups of water for 3/4 cup of basmati rice.
What is the total amount of oil used?
The recipe uses 1/4 cup of vegetable oil in total, divided between sautéing the spices/onions and frying the potatoes.