Yogi Bhajan's Chile Pepper Pilau ~ by Siri Ved
May 09, 2016
I’d like to share with you the recipe for Chile Pepper Pilau, the very first dish I ever made for Yogi Bhajan. I had been asked to come to Yogiji’s house on Tuesdays to help in the kitchen, answer phones, and so on. It was probably my second day “on the job.” His assistant gave me his instructions, scribbled in pencil on a scrap of paper. I still remember standing at the kitchen stove in his little house on Phyllis Avenue in West Hollywood and carefully following the recipe. He was evidently very happy with the results, because the next morning I got a call asking me to come and cook for him every day.
This dish, made with basmati rice, is a good cleanser that is also beneficial for the kidneys. Yogiji enjoyed it with a little scoop of cottage cheese. I like to serve it with roasted or steamed beets on the side. So pretty!
Yogi Bhajan’s Chile Pepper Pilau
5 slices peeled fresh ginger (1-inch piece)
2-1/2 cups water
2 medium onions, chopped in thin strips
¼ cup oil or ghee
1 rounded teaspoon turmeric
1 teaspoon cumin or caraway seeds
½ teaspoon celery seeds
2 teaspoons poppy seeds
2 long green Anaheim or Hatch chiles, chopped
1 yellow wax pepper (hot), chopped
1 cup basmati rice, well rinsed and drained
½ teaspoon salt
Boil ginger in water for 10 minutes. Drain, reserving broth.
Measure broth and if necessary add enough water to make 2 cups. Finely chop the boiled ginger. Heat oil or ghee in 2-quart saucepan over medium-high
heat and add chopped ginger and onion. Saute until lightly browned. Add spices and cook, stirring, for 2 more minutes. Add chopped chiles and rice
and fry over high heat, stirring constantly for 2 more minutes. Add ginger broth. Bring to boil, cover, and turn flame to low. Cook for 12 minutes.
Remove from heat and set aside, covered, for 5 minutes. Fluff with a fork. Enjoy!!
Click on over to the FREEBIES page to download a copy of this recipe.