Fresh vegetable and Basmati rice pilaf
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Loading... Ingredients
- 375 ml (1 ½ cups) Spekko India Gate Classic Basmati Rice
- 1 small cauliflower
- 200 g baby carrots
- 2 medium baby marrows
- 1 tray patty pans
- 1 tray button mushrooms
- 1 tray baby sweet corn
- 15 ml (1 tbsp) olive oil
- 5 ml (1 tsp) butter
- 5 ml (1 tsp) mustard seeds
- 2 cinnamon sticks
- 1 onion, chopped
- 5 ml (1 tsp) cumin seeds
- 5 ml (1 tsp) garam masala
- 4 cardamom pods
- 320 ml (1 ¼ cups) vegetable stock
- 125 ml (½ cup) apple juice
- 1 X 410 g can chopped tomatoes
- 5 ml (1 tsp) salt
- 60 ml (4 tbsp) cashew nuts, toasted
- Fresh coriander (dhania) to serve
- sprig curry leaves
Method
- Soak rice for 10 minutes in cold water, wash thoroughly then drain off the water.
- Wash and chop up the vegetables, leave carrots whole.
- Heat oil and butter in a large pot, add mustard seeds, curry leaves and cinnamon sticks, and fry for 1 minute.
- Add chopped onions and cumin seeds sauté until soft.
- Add garam masala, cardamom pods and stir well.
- Add the rinsed rice to the onion mixture and mix well to coat the rice with the spices.
- Pour in the hot vegetable stock, apple juice and the can of tomatoes with its liquid.
- Add salt and bring to boil, cover and gently simmer for 10 minutes.
- Add all of the vegetables.
- Simmer for a further 20 minutes on low heat until the vegetables are cooked but still crunchy and all the liquids have been absorbed.
- Remove from heat and stir in the toasted cashews.
- Serve hot garnish with chopped dhania.
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