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PrintNUT PILAU
Versions of this rice dish are cooked throughout Asia, always with the best-quality long grain rice. In India, basmati rice is the natural choice. In this particular interpretation of the recipe, walnuts and cashew nuts are added. Serve the pilau with a raitha or yogurt.
Serves :
4
Preparation Method :
- Heat the oil in a karahi, wok, or large pan. Fry the onion, garlic, and carrot for 3 - 4 minutes.
- Drain the rice and add to the pan with the spices. Cook for 2 minutes, stirring to coat the grains in oil.
- Pour in the stock, stirring. Add the bay leaf and season well.
- Bring to boil, lower the heat, cover, and simmer gently for 10 - 12 minutes without stirring.
- Remove the pan from the heat without lifting the lid.
- Leave to stand for 5 minutes, and then check the rice. If it is cooked, there will be small steam holes on the surface of the rice. Discard the bay leaf and the cardamom pods.
- Stir in the walnuts and cashew nuts and check the seasoning.
- Spoon on to a warmed platter, garnish with the fresh coriander, and serve.
INGREDIENTS
- 30 ml Cooking oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 large carrot, coarsely grated
- 225 grams generous
- 200 grams basmati rice, soaked for 20-30 minutes
- 1 teaspoon cumin seeds
- 2 teaspoons ground coriander
- 2 teaspoons black mustard seeds
- 4 green cardamom pods
- 450 ml vegetable stock
- 1 bay leaf
- 75 grams unsalted walnuts and cashew nuts
- Salt and ground black pepper
- Fresh coriander (cilantro) sprigs, to garnish
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