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Vegetable Pulao Veg HT Indian ACC
45mins
Serves 4
Hot
Vegetarian
Vegan Grains Nuts Vegetables
Curry Curries
Accompaniment
Gluten Wheat Dairy Free Eggless Ind India
Asia Asian
Ingredients:
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60ml/2fl.oz. Vegetable Oil
4 Cloves, lightly crushed
2.5cm/1 inch Stick Cinnamon
2 Cardamoms
2 Bay Leaves
50g/2oz Cashew Nuts
1 Onion, chopped
1 Green Chilli, deseeded and chopped
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2 Carrots, chopped
1 Potato, peeled and chopped
100g/4oz Frozen Peas
1 teasp Ginger paste
1 teasp Garlic Paste
Salt
400g/14oz Basmati Rice
Just under 900ml/1-1/2pts Water
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Instructions
1. Heat oil in a large pan, add the cloves, cinnamon, cardamom, bay leaves and cashew nuts and fry gently over a low heat until the cashew nuts are light brown.
2. Add the onions and green chili and continue to cook until onions are dark brown but not burnt.
3. Add the remaining vegetables salt, ginger and garlic pastes and stir fry over medium-high heat for 4-5 minutes, then add the rice and 900ml/ 1-1/2pts of water. Bring to the boil, reduce the heat, cover and cook for 20 minutes or until the rice is tender.
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