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PrintTRICOLOUR PULAO
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a wok or large pan over a medium heat and fry the cumin seeds for 2 minutes.
- Add the bay leaves, cardamoms and cloves and fry gently for 2 more minutes, stirring.
- Add the onion and fry until lightly browned. Stir in the diced carrot and cook, stirring.
- Add the rice to the contents in the pan. Stir well to mix. Add the peas, sweet corn and fried cashew nuts.
- Add the measured water and the remaining spices, adjust seasoning with salt to taste.
- Cover and simmer to low flame for about 10-15 minutes or until all the water is absorbed.
- Allow to stand, covered for about 10 minutes Transfer to a warmed dish and serve.
INGREDIENTS
- 220 grams basmati rice, rinsed, soaked and drained
- 75 grams frozen sweetcorn, thawed
- 25 grams cashew nuts, lightly fried
- 50 grams carrot, finely diced
- 500 ml water
- 2 tablespoon Cooking oil
- 1 onion, finely chopped
- 50 grams frozen peas, thawed
- ½ teaspoon ground cumin
- ½ teaspoon cumin seeds
- 3 dried bay leaves
- 6 green cardamom pods
- 4 cloves
- Salt, to taste
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