Cashew nut pilau rice
A fragrant and slightly spicy rice which is ideal to serve with curries or to eat on its own as a snack.
Cashew nut pilau rice | |
---|---|
Servings: | 4-6 |
Calories per serving: | 298 |
Ready in: | 50 minutes |
Prep. time: | 30 minutes |
Cook time: | 20 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 24th October 2012 |
Best recipe reviewA delicious vegan meal 4/5 Cashews go really well in this dish, makes it quite rich. |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 225g basmati rice
- Up to 75 ml peanut oil
- 1 medium onion, sliced
- 2 bulbs garlic (or to taste), crushed
- 1 large carrot, coarsely grated
- 1 teaspoon of cumin seeds
- 2 teaspoons of ground coriander
- 2 teaspoons of black mustard seeds
- The seeds of 4 green cardamom pods
- 450ml warm vegetable stock
- 2 bay leaves
- 100g savoury cashew nuts
- Seasoning
- Coriander leaves, chopped (to garnish)
Method
- Soak the rice in cold water for at least 30 minutes, then drain well.
- Heat the oil in a saucepan, add the onion, carrot and garlic and cook gently for 3-4 minutes.
- Add the rice and spices and cook for a further 2 minutes, stirring constantly so that all the grains of rice are coated in the oil.
- Pour in the stock and add the bay leaves and seasoning.
- Bring to the boil, reduce the heat and simmer, covered, until the rice is cooked and has absorbed the liquid - about 12-15 minutes.
- Discard the bay leaves and stir in the nuts.
- Adjust seasoning and garnish with the coriander leaves.
Variations
Use any nuts you like and add chillies and/or other vegetables. For extra piquancy, substitute the peanut oil with culinary mustard oil.
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