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
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
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.