Vegetable Pilao Rice
Another delicious and nutritious one pot meal to add to your collection, or have it as a side if you're feeling fancy. Adapted from Meera Sodha at the Guardian.
Equipment
- A large pot or saucepan with a lid
Ingredients
- 300 g wholegrain basmati rice
- 4 tbsp sunflower oil
- 5 cloves
- 1 stick cinnamon broken into pieces
- 1 large onion peeled and finely chopped
- 4 garlic cloves peeled and minced
- 1.5 " fresh ginger peeled and finely grated
- 3 green chillies halved
- 1 1/2 tbsp tomato puree
- 1/4 tsp turmeric
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 large potato peeled and 1/2" diced (200g)
- 2 medium carrots peeled and 1/2" diced (200g)
- 150 g frozen peas
- 2 tsp salt
- To serve: Lemon slices plant-based yoghurt and fresh coriande
Instructions
- Rinse rice in several changes of water until water is relatively clear, then drain and soak while you start cooking.
- Put oil in pot over medium heat. When hot, add the cloves and cinnamon, sizzle for a few seconds, then add the onion and cook 10-12 minutes, until the onions begin to brown. Add garlic, ginger, chillies and cook a few more minutes. Stir in tomato puree and spices, cook a couple of minutes more. Add potatoes and carrots, and mix well.
- Drain rice well, and add to pot with peas and salt. Stir and add 600ml boiling water. Bring back to a boil, then cover and turn down the heat. Leave to simmer 20 minutes or until water mostly absorbed. Turn off heat and leave, covered, to rest for 10 minutes.
- Fluff up the rice with a fork and serve with lemon, yoghurt and fresh coriander.
Tried this recipe?Let us know how it was!
