Friday, 10 February 2017

Vegetable Pilau

A popular vegetable rice dish that makes a tasty light supper.


225 g/8 oz/1 cup basmati rice
30 ml/2 tbsp oil
2.5 ml/1/2 tsp cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
50 g/2 oz//3 cup frozen peas, thawed
50 g/2 oz/ 1/3 cup frozen sweetcorn, thawed
25 g/l oz//4 cup cashew nuts, lightly fried
1.5 ml/1/4 tsp ground cumin


  1. Wash the basmati rice in several changes of cold water. Put into a bowl and cover with water. Leave to soak for about 30 minutes.
  2. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes. Add the bay leaves, cardamoms and cloves and fry for a further 2 minutes.
  3. Add the onion and fry for 3minutes, until softened and lightly browned.
  4. Stir in the carrot and cook for 3-4 minutes.
  5. Drain the rice and add to the pan together with the peas, sweetcorn and cashew nuts. Fry for 4- 5 minutes.
  6. Add 475 ml/16 fl oz/2 cups 6water, ground cumin and salt. Bring to the boil, cover and simmer for 15 minutes over a low heat until all the water is absorbed. Leave to stand, covered, for 10 minutes, before serving.
  7. Serves 4-6

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