Indian Pulao - spicy rice with vegetables

[evan]

We had this for dinner tonight.

It's fast and easy - and you'll have room for dessert afterwards smileys/wink.gif

Indian Pulao

(serves 4)

6 tbsp sunflower oil

2 tbsp cashew nuts (I used unsalted nuts)

2 carrots, peeled and finely diced

1 cup fresh or frozen green peas

3 oz fresh or frozen sweet corn (I used canned)

1 tbsp ground cumin

1 tbsp garam masala powder

2 tbsp golden raisins, chopped

salt to taste

1 cup uncooked rice (I used basmati rice)

Heat oil in a heavy pan and fry the cashew nuts until golden.

Drain and reserve.

Add vegetables and the spices to the pan. Fry for a few minutes.

Add rice and 1 1/2 cup of water. Cook until rice is done and vegetables are soft but still crisp, about 10-15 minutes.

Add cashew nuts and golden raisons and serve hot.

I ate this dish as it is, but DH - the Meat Eater - had some butter fried white fish to go with it. I'm happy to report we both liked it.

 

[dawn_mo]

This sounds delish Eva, I am going to try this in my rice cooker.

 

[cheezz]

Sounds like a lot of garam masala for 1 cup rice.... it wasn't too strong?

 

[evan]

chezz, it's 1 cup uncooked rice, so it's closer to 2 cups when cooked. Also, I really like

cumin, but if you are unsure, this is the type of dish were you can start with 1/2 teaspoon and add to taste until it suits your palate.

 

[cheezz]

oh no, I love cumin.... I just thought the garam masala (the one I have) is strong. Sounds good tho!

 

[evan]

Sorry chezz, it was my error. I think that you could easily start with

1/2 teaspoon of Garam Masala, and then add more to taste. This is my first jar of Garam Masala spice, so I have no idea if mine is strong or not, but I suspect I don't have one of the strongest ones.

 

[cheezz]

I mix my own, so I know how potent it is - thanks smileys/smile.gif