Cashew nut pilau rice: Difference between revisions
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| 2 bulbs [[Garlic|garlic]] (or to taste), crushed | | 2 bulbs [[Garlic|garlic]] (or to taste), crushed | ||
| 1 large [[Carrot|carrot]], coarsely [[Grated|grated]] | | 1 large [[Carrot|carrot]], coarsely [[Grated|grated]] | ||
| 1 teaspoon [[Cumin seeds|cumin seeds]] | | 1 teaspoon of [[Cumin seeds|cumin seeds]] | ||
| 2 teaspoons [[Ground coriander|ground coriander]] | | 2 teaspoons of [[Ground coriander|ground coriander]] | ||
| 2 | | 2 teaspoons of black [[Mustard seeds|mustard seeds]] | ||
| The [[Seeds|seeds]] of 4 [[Green cardamom pods|green cardamom pods]] | | The [[Seeds|seeds]] of 4 [[Green cardamom pods|green cardamom pods]] | ||
| 450ml warm [[Vegetable Stock|vegetable stock]] | | 450ml warm [[Vegetable Stock|vegetable stock]] | ||
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<span class="review"> | <span class="review"> | ||
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=== | ====Random recipe review==== | ||
</span> | </span> | ||
''<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:PSmith|Paul R Smith]] </span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 16:58, 18 December 2021
| 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 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.
Random recipe review
A delicious vegan meal
4/5
Cashews go really well in this dish, makes it quite rich.
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