Vegetable Pilau #
A popular vegetable rice dish that makes a tasty and satisfying light supper. Fragrant with spices and enriched with vegetables and nuts, it’s a balanced and comforting meal.
Ingredients #
- 225g / 8 oz / 1 cup basmati rice
- 30 ml / 2 tbsp oil
- ½ tsp cumin seeds
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 onion, finely chopped
- 1 carrot, finely diced
- 50g / 2 oz / ⅓ cup frozen peas, thawed
- 50g / 2 oz / ⅓ cup frozen sweetcorn, thawed
- 25g / 1 oz / ¼ cup cashew nuts, lightly fried
- ¼ tsp ground cumin
- Salt to taste
Method #
- Wash the basmati rice in several changes of cold water. Soak it in a bowl of fresh water for about 30 minutes.
- Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes.
- Add bay leaves, cardamom pods, and cloves. Fry for another 2 minutes until aromatic.
- Stir in the chopped onion and sauté for about 3 minutes, until soft and lightly browned.
- Add the diced carrot and cook for 3–4 minutes.
- Drain the rice and add it to the pan along with peas, sweetcorn, and fried cashew nuts. Fry gently for 4–5 minutes.
- Pour in 475 ml / 16 fl oz / 2 cups water. Add ground cumin and salt. Bring to a boil.
- Cover and simmer over low heat for 15 minutes, or until the water is absorbed.
- Turn off the heat and leave to stand, covered, for 10 minutes before serving.
Serves: 4–6