Name: Turkish Paprika Tomato Pilaff recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Basmati rice 3 cups washed and soaked for 15 minutes .; Ghee 3 tablespoons; Cooking oil 3 tablespoons; Cloves 7; Nutmeg 1/2 teaspoon; Bay leaves 3; Cinnamon powder a big pinch; Onion 1 big sized thinly sliced; Tomatoes ripe big sized 3 finely chopped; Salt 3 teaspoons or as required; Smoked Paprika powder 2 +3/4 teaspoons; Garlic crushed 2 tablespoons; Chicken broth 3 cups; Mushrooms 200 grams diced; cumin powder 1/4 teaspoon; Mint leaves fistful; Cilantros as preferred chopped

Ingredients Serving: 4

Basmati rice 3 cups washed and soaked for 15 minutes .
Ghee 3 tablespoons
Cooking oil 3 tablespoons
Cloves 7
Nutmeg 1/2 teaspoon
Bay leaves 3
Cinnamon powder a big pinch
Onion 1 big sized thinly sliced
Tomatoes ripe big sized 3 finely chopped
Salt 3 teaspoons or as required
Smoked Paprika powder 2 +3/4 teaspoons
Garlic crushed 2 tablespoons
Chicken broth 3 cups
Mushrooms 200 grams diced
cumin powder 1/4 teaspoon
Mint leaves fistful
Cilantros as preferred chopped

Instructions

In a wok / pan , heat 2 tablespoons ghee .
Add the cooking oil .
In low heat , add the bay leaves , cloves and crushed nutmeg .
Add in the finely crushed garlic and sauté until aroma fills the place . Don’t turn the garlic brown.
Add the onions and sauté until crunchy . A stage after pink but not brown . While sautéing onions add a teaspoon salt .
Add the finely chopped tomatoes and sauté until tomatoes turn mushy , glossy , saucy .
Add the smoked paprika powder .
Add cumin powder .
Mix all the ingredients by stirring masala in oil for couple of minutes .
Add in the mushrooms .
Toss and cook for 2 minutes .
Add in the measured chicken broth .
Add remaining salt . Mix all until salt dissolves completely .
When the liquid bubbles out , add in the totally drained basmati rice .
Add the remaining ghee .
Mix gently .
Sprinkle mint leaves . Using mint leaves is optional . I add as I like that minty flavour.
Sprinkle few chopped coriander leaves .
Seal . Cover the pan tightly and cook in low to medium flame for 10 to 12 minutes
Once done , fluff the pilaff immediately with a fork .
Turkish Paprika Tomato Mushroom Pilaff is ready .
Serve hot with Laban .

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