Black Pepper Rice:

Black pepper is known as the king of spices, commonly used all over the world. It is fortunate that this most popular of spices is available throughout the year.

Spicy and tongue tickling pepper rice is very good for health during the winter season. It has numerous health benefits, it regulates the digestive system cures a cough, sore throat, fever and reduces body pain.

Fresh ground pepper mix is the key ingredient to this recipe. We use ghee and cashews in this recipe to balance the taste and aroma which gives the richness to enjoy.

How to use Black pepper: 

Add the pepper nix that we have freshly ground in a mill, at the end of the cooking process to any dish. Since it loses its flavor and aroma if cooked for too long. Avoid using pre-ground pepper powder or store bought pepper powder.

Adding it near the end will help to preserve its flavor.

Black pepper is an excellent source of manganese and vitamin K, a very good source of copper and dietary fiber, and a good source of iron, chromium, and calcium.

Ingredients: Serves 3 person

Rice-150 gms Basmati or Seeraga samba rice is fine

Pepper-1 tsp

Coriander seeds-1 tsp

Urad dal – 1 tsp

Dry red chili-2 nos

Cumin seeds-1 tsp

Salt- 3/4 tsp

Ghee-1/2 tsp to roast

Grated jaggery-1 tsp to enhance the flavor optional

Spring Onion chopped- 2 tsp, optional

To Season:

Curry leaves-1 twig

Mustard seeds-1/2 tsp

Oil -2 tsp + ghee – 1 tbsp

Cashews broken few

Method to prepare:

Wash and soak rice for 15 minutes cook with 2 cups of water.

Heat pan with 1/2 tsp of ghee and roast pepper, red chillies, cumin and urad till it gets golden yellow.

Dry grind to coarse powder.

Heat Pan again, add both ghee and oil, season it with above-mentioned ingredients, add few broken cashews fry until golden brown.

Add curry leaves, ground mixture, salt, grated jaggery and cooked rice reduce flame and mix all gently to get coated nicely with the rice.

Sprinkle chopped spring onion on top, black pepper rice is ready to serve.