Baking Vegetables in a Dutch oven is a simple way to cook them outdoors. This recipe uses a herb oil that can take things up a notch on the flavor scale.
Pilau Rice is one of the many variations of the more commonly accepted savory rice dish name pilaf. This version coming from North Indian origins.
Basmati rice is sauteed in seasoned gee before peas being added. It gets its yellow color from turmeric, although saffron can also be used if available.
This rice works well over a gas camp stove in a saucepan, or in a Dutch oven over the fire. It can be served with a wide range of curries.
3 tablespoons gee
1 teaspoon cumin seeds
1 onion, sliced
1 inch (2cm) ginger, sliced
3 cups basmati rice
1/2 teaspoon tumeric
3 cups warm water
1/2 cup peas
1 moderate saucepan or 10 inch Dutch oven
In a saucepan or Dutch oven over moderate temperature add the gee, when melted add the cumin, onion and garlic. Stir until the cumin starts to become fragrant.
Wash the rice then add to the gee and stir while gently frying. When it starts to stick add the warm water.
Sprinkle the tumeric and peas over the top and then place the lid on and slowly bring to a boil. When it starts to boil turn off the heat, or take off the heat and move to the side to cook the rice.
When the rice has been sitting for about 10 minutes remove the lid and check the rice is cooked. When cooked fluff the rice with a fork and serve.