Pickle-Seasoned Rice

Infusing pickle in rice is the best thing I have ever done. I am talking about Indian/Pakistani pickle that is rich with spice and oil. 

Special Thanks to my sister Sara for helping with washing and draining the rice.

INGREDIENTS

• Basmati rice, pre-soaked, 2 1/2 cups
• Ginger-Garlic paste, 2 TBSP
• Cumin seeds, 1 TBSP
• Red chili pepper pod, 1 medium sized
• Nigella/Caraway seeds, 1 TBSP
• Yogurt, 1 1/2 cup
• Yellow food color
• Salt
• Indian/Pakistani Pickle of choice [Used: Priya's Karela/Bitter Gourd] (according to salt and spice content) [Used: 4-5 TBSP]
• Canola/vegetable oil, 3 TBSP

COOKING

1. Use a deep cooking pot because this is a pulao (pilaf) that cooks in water.
2. Add cumin seeds, red pepper pod, nigella/caraway seeds, and ginger-garlic paste, and canola/vegetable oil in the cooking pot.
3. Switch on to medium heat to avoid burning of spices, and saute until ginger-garlic paste is slightly brown and seeds have crackled to give an aroma.
4. Remove the pot from heat and allow the contents to cool down a bit. 
5. Add yogurt and pickle and mix while off the heat. 
6. Set to cook again on medium heat and cook well until oil begins to separate.
7. Conduct a taste test at this point so you know how much salt to add later.
8. Add drained rice and fry for a good minute.
9. Fill water into the cooking pot until the volume is half inch above the rice.
10. Add salt as needed and give a little stir and set on high heat to boil.
11. Add yellow food coloring while rice is boiling.
12. Once you see the water boil, reduce heat to a strong simmer. 
13. Cook preferably without lid.
14. Keep stirring so the rice don't stick to the base of the pan.
15. When all the water has evaporated, the pilaf should be done, the rice should be soft and well-cooked.
16. Add chopped cilantro and cover for a minute for the aroma to spread.
17. Mix the rice and serve hot.

SERVING

• Serve with yogurt dip, ideally.
• Rice can go as a side with any veggie or meat serving.