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PrintNUT PULAO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large pan, add in the onion, garlic and carrot fry for at least 3 minutes.
- Add the spices with the drained rice. Cook for 2 minutes, stirring until the grains are completely coated in oil.
- Pour in the vegetable stock, then the bay leaf and season well.
- Bring to the boil, lower the heat, cover and simmer very gently without stirring.
- Remove the pan from the heat, allow to stand for 5 minutes, then check the rice. Discard the bay leaf and the cardamom pods.
- Stir in the walnuts and cashew nuts and check the seasoning.
- Transfer on to a warmed platter, garnish with the fresh coriander and serve.
INGREDIENTS
- 250 grams basmati rice, soaked for 30 minutes
- 100 grams unsalted walnuts and cashew nuts
- 1 large carrot, coarsely grated
- 500 ml vegetable stock
- 2 tablespoon Cooking oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon cumin seeds
- 2 teaspoon ground coriander
- 2 teaspoon black mustard seeds
- 4 green cardamom pods
- 1 bay leaf
- Salt and black pepper
- Fresh coriander sprigs
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