Smoked with aromatic Indian spices, a flavourful rice and vegetable dish.


  • Mishtann Basmati Rice - 200 gm or 1 cup (as per US RATIO). (rinsed twice and soaked for 20 mins).
  • Hot water - 400 ml or 2 cups
  • Onion - 2 nos sliced
  • Peas - 1/4 cup
  • Yellow capsicum - 1 no sliced/julienned
  • Red capsicum - 1 no sliced/julienned
  • Green capsicum - 1 no sliced/julienned
  • Garlic - 2-3 cloves finely chopped.
  • Red chilly flakes - 1 tsp
  • Dried herb mix - 1 tsp
  • Vegetable stock cube - 1 no
  • Pepper powder - to taste
  • Salt - to taste.
  • Oil - 2 tsp
  • Cinnamon stick - 2-3 nos
  • Cloves - 5-6 nos
  • Star anise - 2 nos
  • Charcoal - 2 small pieces
  • Ghee - 1 tsp.


Heat oil in a cooking vessel. Add the garlic and fry till light brown. Add the Sliced onions and fry till translucent.

Crush the vegetable stock cube and add it to the above mixture and stir. Add the the red chilly flakes, dried mix herbs.

Cook the Basmati Rice al-dente or 3/4 done. Drain the excess water and keep aside to cool.

Add the soaked Basmati rice and fry for another 2-3 mins. Now add the hot water.

Add the peas and, salt and pepper to taste.

Cover the lid and cook on high heat for 2 mins.

Simmer the heat and cook till the Basmati Rice is done.

Heat the pieces of charcoal over the gas flame till red hot. Take a small metal cup or metal glass. Place the charcoal in it. To this add the listed dry spices. Add the ghee, and immediately place it in the cooking vessel and cover the lid. Let it remain for a minute and than remove.

The pilaff will now be smoked with the fragrance of the spices.

Nowadays smoke machines are available to smoke food. You can experiment further with wood and different herbs.