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
Best recipe review A delicious vegan meal 4/5 Cashews go really well in this dish, makes it quite rich. Paul R Smith

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

The ingredients

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

1. Soak the rice in cold water for at least 30 minutes, then drain well.
2. Heat the oil in a saucepan, add the onion, carrot and garlic and cook gently for 3-4 minutes.
3. 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.
4. Pour in the stock and add the bay leaves and seasoning.
5. Bring to the boil, reduce the heat and simmer, covered, until the rice is cooked and has absorbed the liquid - about 12-15 minutes.
6. Discard the bay leaves and stir in the nuts.
7. 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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