INGREDIENTS (250 ml cup used)
- Basmati rice – 1 cup
- Ghee – 2 teaspoon
- Clove – 1
- Cumin seeds – ½ teaspoon
- Organic turmeric powder – ¼ teaspoon
- Cayenne pepper powder – to taste
- Salt – to taste
- Potatoes – 2 medium-sized, cut into wedges
- Cilantro or coriander leaves – 1 bunch, washed and chopped
- Green peas – 1/3 cup
- Ginger-garlic paste – ½ teaspoon (optional)
METHOD OF PREPARATION
- Heat ghee in a heavy-bottomed pan and add the clove and cumin seeds.
- Once the seeds start crackling, add the ginger—garlic paste and sauté for few seconds. Add the turmeric and mix well.
- Add the potato wedges and green peas, and mix well so that the potatoes get coated with turmeric.
- Lower the heat, cover and cook for few minutes so that the potatoes turn tender.
- Add the rice and mix gently, taking care not to break the grains.
- Add 2 cups of water, salt and cayenne pepper.
- Cover the pan with a lid, lower the heat and cook until rice absorbs the water completely.
- Sprinkle the cilantro leaves and toss gently to let the aroma suffuse into the rice.
- Serve hot.
Turmeric contains curcuminoids, which are compounds with medicinal properties. Curcumin is the main active ingredient in turmeric and has powerful anti-inflammatory effects and is a strong antioxidant. Curcumin also improves brain function, lowers risk of brain-related and heart diseases, and is believed to be beneficial in the prevention of cancer and Alzheimer’s disease. It is also useful in combating depression, arthritis and ageing of the body.
As curcumin is not easily absorbed by the body, it is advised by ayurvedic practitioners that for curative and restorative properties, raw turmeric be consumed with few peppercorns. Peppercorns contain piperine that enhances the absorption of curcumin. 100 grams of turmeric contains 3% curcumin, 354 calories and it is rich in potassium, iron, vitamin B6, vitamin Cm magnesium and calcium.