Kashmiri Pilaf

Ingredients:

  • 1 package Kalijira Basmati Rice, washed and drained
  • 2 tbsp Charmaine Solomon’s Kashmiri Marinade
  • 2 tbsp Salt or to taste
  • 3 3/4 cups Water
  • 3 tbsp Raisins
  • 1 cup Frozen Peas
 Directions:

  • Put rice into heavy-based saucepan with well fitting lid.
  • Stir the Kashmiri marinade and salt into hot water and add to the rice.
  • Bring to a boil and stir in raisins.
  • Cover and cook on very low heat 5 minutes, then scatter peas over rice and replace lid, without stirring.
  • Cook an additional 10 minutes, then turn off heat.
  • Before serving, lightly fluff the rice with fork.
  • Serves 4-6.
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