Cashew nut pilau rice: Difference between revisions
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|CookTime = 20 minutes | |CookTime = 20 minutes | ||
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[[Image:Cashew nut pilau rice ingredients.jpg|thumb|300px|right|The ingredients]] | [[Image:Cashew nut pilau rice ingredients.jpg|thumb|300px|right|The ingredients]] | ||
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===Variations=== | ===Variations=== | ||
Use any [[Nuts|nuts]] you like and add [[Chillies|chillies]] and/or other [[Vegetables|vegetables]]. For extra piquancy, substitute the [[Peanut oil|peanut oil]] with culinary [[Mustard oil|mustard oil]]. | Use any [[Nuts|nuts]] you like and add [[Chillies|chillies]] and/or other [[Vegetables|vegetables]]. For extra piquancy, substitute the [[Peanut oil|peanut oil]] with culinary [[Mustard oil|mustard oil]]. | ||
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===Recipe review=== | |||
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'''<span class="reviewTitle">A delicious vegan meal</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> <span class="reviewDesc">Cashews go really well in this dish, makes it quite rich.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 16:44, 11 June 2020
| 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 |
A fragrant and slightly spicy rice which is ideal to serve with curries or to eat on its own as a snack.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 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 cumin seeds
- 2 teaspoons ground coriander
- 2 teaspoon 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.
Recipe review
A delicious vegan meal
4/5 Cashews go really well in this dish, makes it quite rich. Jerry, aka Chef (talk)
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