Vegetable Pilau
Fragrant vegetable rice dish.
Serves: 4 - 6 | Suitable for vegetarians Ⓥ
Introduction
This is often served as part of a large banquet during the Muslim festival of Ramadan.
Rafi always used to serve her Egg Curry with a rice dish like this.
Ingredients
Serves 4 - 6 |
| 500g mixed vegetables (carrots, green beans, sweetcorn etc) |
| 50g butter |
| 4 cloves of garlic (finely chopped) |
| 1 inch ginger (finely grated) |
| 1/2 tsp Black Cumin |
| 3 Cloves |
| 1/2 tsp Turmeric |
| 1/2 tsp Garam Masala |
| 300g basmati rice |
| 50g cashew cuts |
| 50g almonds |
| Salt |
| 1 litre water |
Instructions
- Cut all the vegetables into small bite-sized pieces and blanch them for 1 minute in salted water.
- Drain and keep aside.
- In a large pan with a tight-fitting lid, heat the butter and lightly fry the garlic, ginger, chillies and spices for 2 to 3 minutes.
- Add the vegetables, rice and nuts and stir mix thoroughly, season with salt to taste and add the water.
- Bring to the boil, cover with a piece of foil and the lid and reduce the heat to the lowest setting. Cook for 15 minutes: remove from the heat and leave to stand for 2 minutes before serving.
