Rice Pilaf with Acar

INGREDIENTS:

• Rice Pilaf
  200gm ecoBrown’s Pusa Brown
  2 tbsp ghee
  1 tbsp chopped ginger
  2 cinnamon stick
  3 star anise
  5 cardamom pods
  5 cloves
  1 tsp black pepper corns, crushed
  3 tomatoes, cut into cubes
  300gm water
  1 tsp salt
  ½ tsp vegetable stock granules

• Acar
  200gm pineapple
  2 red chillies
  2 green chillies
  1 onion
  5 cloves of garlic
  200gm white vinegar
  120gm sugar
  100gm boiling water

• Other accompaniments
  2 cooked salted egg and some toasted almond flakes

METHOD:

For the Rice Pilaf

1. Heat ghee over medium heat. Add in all the spices and stir until aromatic.
2. Add ecoBrown’s Pusa Brown and stir to coat. Pour in water and stock granules.
3. Add in tomato and stir well to combine. Remove from heat and transfer rice mixture to the steamer.
4. Steam for 25-30 minutes, or until the rice is well cooked.
5. Once the rice is cooked, fluff up the rice with a fork.

For the Acar

1.  Peel and slice the onions and garlic into thin wedges. Cut the pineapple into bite-sized chunks. Deseed and finely chop the chilies.
2. In a mixing bowl, combine all the ingredients and seasoning.
3. Stir well and season for 2 hours (chilling is optional). You can store any leftover acar in a sealed jar in the fridge.

Sprinkle the almond flakes over the rice. Serve with acar and salted egg on the side.