Indian style pilaff recipe
information
Calories per serving 395.
ingredients
1 teaspoon sunflower oil
1 small onion, chopped
1 garlic clove, chopped
125 g (4 1/2 oz) carrots, diced
1 red pepper, de-seeded and diced
150 g (5 1/2 oz) basmati rice
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
600 ml (20 fl oz) vegetable stock
50 g (1 3/4 oz) frozen peas
2 tablespoons chopped fresh coriander
1 small onion, chopped
1 garlic clove, chopped
125 g (4 1/2 oz) carrots, diced
1 red pepper, de-seeded and diced
150 g (5 1/2 oz) basmati rice
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
600 ml (20 fl oz) vegetable stock
50 g (1 3/4 oz) frozen peas
2 tablespoons chopped fresh coriander
method
1. Heat the oil in a large saucepan and add the onion, garlic, carrots, pepper, rice, turmeric, chilli powder; cumin seeds and ground coriander. Stir well and cook for 2 minutes.
2. Add the stock and cook, covered, for 15 minutes until virtually all the stock has been absorbed and the rice is just tender Add the peas and cook for a further 2-3 minutes.
3. Sprinkle over the fresh coriander and serve.
2. Add the stock and cook, covered, for 15 minutes until virtually all the stock has been absorbed and the rice is just tender Add the peas and cook for a further 2-3 minutes.
3. Sprinkle over the fresh coriander and serve.
serving amount
serves 2.
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more information
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