<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Light-Meal on Arshad Siddiqui</title><link>https://arshadhs.github.io/tags/light-meal/</link><description>Recent content in Light-Meal on Arshad Siddiqui</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Fri, 10 Feb 2017 11:46:00 +0100</lastBuildDate><atom:link href="https://arshadhs.github.io/tags/light-meal/index.xml" rel="self" type="application/rss+xml"/><item><title>Vegetable Pilau</title><link>https://arshadhs.github.io/docs/recipe/rice/vegetablepilau/</link><pubDate>Fri, 10 Feb 2017 11:46:00 +0100</pubDate><guid>https://arshadhs.github.io/docs/recipe/rice/vegetablepilau/</guid><description>&lt;h1 id="vegetable-pilau">
 Vegetable Pilau
 
 &lt;a class="anchor" href="#vegetable-pilau">#&lt;/a>
 
&lt;/h1>
&lt;p>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.&lt;/p>
&lt;hr>
&lt;h2 id="ingredients">
 Ingredients
 
 &lt;a class="anchor" href="#ingredients">#&lt;/a>
 
&lt;/h2>
&lt;ul>
&lt;li>225g / 8 oz / 1 cup basmati rice&lt;/li>
&lt;li>30 ml / 2 tbsp oil&lt;/li>
&lt;li>½ tsp cumin seeds&lt;/li>
&lt;li>2 bay leaves&lt;/li>
&lt;li>4 green cardamom pods&lt;/li>
&lt;li>4 cloves&lt;/li>
&lt;li>1 onion, finely chopped&lt;/li>
&lt;li>1 carrot, finely diced&lt;/li>
&lt;li>50g / 2 oz / ⅓ cup frozen peas, thawed&lt;/li>
&lt;li>50g / 2 oz / ⅓ cup frozen sweetcorn, thawed&lt;/li>
&lt;li>25g / 1 oz / ¼ cup cashew nuts, lightly fried&lt;/li>
&lt;li>¼ tsp ground cumin&lt;/li>
&lt;li>Salt to taste&lt;/li>
&lt;/ul>
&lt;hr>
&lt;h2 id="method">
 Method
 
 &lt;a class="anchor" href="#method">#&lt;/a>
 
&lt;/h2>
&lt;ol>
&lt;li>Wash the basmati rice in several changes of cold water. Soak it in a bowl of fresh water for about 30 minutes.&lt;/li>
&lt;li>Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes.&lt;/li>
&lt;li>Add bay leaves, cardamom pods, and cloves. Fry for another 2 minutes until aromatic.&lt;/li>
&lt;li>Stir in the chopped onion and sauté for about 3 minutes, until soft and lightly browned.&lt;/li>
&lt;li>Add the diced carrot and cook for 3–4 minutes.&lt;/li>
&lt;li>Drain the rice and add it to the pan along with peas, sweetcorn, and fried cashew nuts. Fry gently for 4–5 minutes.&lt;/li>
&lt;li>Pour in 475 ml / 16 fl oz / 2 cups water. Add ground cumin and salt. Bring to a boil.&lt;/li>
&lt;li>Cover and simmer over low heat for 15 minutes, or until the water is absorbed.&lt;/li>
&lt;li>Turn off the heat and leave to stand, covered, for 10 minutes before serving.&lt;/li>
&lt;/ol>
&lt;p>&lt;strong>Serves:&lt;/strong> 4–6&lt;/p></description></item></channel></rss>