Subtle, nutty basmati rice pilaf cooked with toasted white poppy seeds, whole cloves, tej patta, and cumin in pure cow's ghee.
Lunch · 10 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 2 cups basmati rice , washed and drained
- 3 tbsp khus khus (poppy seed) , white khus khus
- 3 tbsp ghee
- 1 tsp cumin seeds
- 4 cloves
- 1 tej patta (Indian bay leaf)
- 1 tsp sugar
- 1.5 tsp salt
- 4 cups water , boiling hot
Preparation
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Dry-toast white poppy seeds in a small skillet over low heat for 2 minutes without browning; remove immediately.
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Heat ghee in a heavy saucepan over medium heat.
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Add cumin seeds, cloves, and tej patta; fry for 45 seconds until aromatic.
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Add washed drained basmati rice and toasted poppy seeds.
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Sauté over medium heat for 2 minutes, coating each grain in ghee.
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Pour in boiling water, sugar, and salt; stir once.
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Bring to a vigorous rolling boil, then lower heat to minimum.
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Cover tightly with a lid and cook undisturbed for 18 minutes.
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Turn off heat and allow pot to steam covered for 5 minutes.
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Fluff gently with a fork and serve hot.
In the tradition
White poppy seeds (khus khus) have long held a place in North Indian and Bengali Vaishnava cooking. Toasted gently in ghee, the seeds release nutty pyrazines that cling to the long rice grains, providing a refined texture and balancing internal heat during warmer seasons.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 32, Sautéed Rice with Poppy Seeds)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.