Rice Dishes Recipes - Vegetable Pulao with Nuts Rice Recipe

Ingredients

• 90ml/6 tbsp ghee

• 5ml/1 tsp cumin seeds

• 1 onion, thinly sliced

• 5 cloves

• 5 black peppercorns

• 2 bay leaves

• 2.5cm/1 in cinnamon stick

• 1 black cardamom pod

• 225g/8 oz patna or basmati rice

• 5ml/1 tsp garam masala

• 1.5ml/1/4 tsp ground mace

• 1.5ml/1/4 grated nutmeg

• salt

• 250/9 oz peas

• 150g/5 oz carrots, grated in long strips

• 75g/3 oz raisins

• 50g/2 oz cashew nuts, halved

• 600ml/1 pt water

Garnish

• 250g/9 oz potatoes, cut into chips

• oil for deep-frying

---

Method:

1. Heat the ghee in a heavy-based pan and fry the cumin seeds until lightly browned. Add the onion, cloves, peppercorns, bay leaves, cinnamon and cardamom and fry until golden brown. Stir in the drained rice and fry for 2 minutes. Stir in the garam masala, mace, nutmeg and salt. Stir in the peas, carrots, raisins, nuts and water and bring to the boil.

2. Reduce the heat to low, cover and cook for 15 minutes. Tip the pan to see if any water is left but do not stir; dry off any excess water on a high heat. Meanwhile, heat the oil and fry the chips until crispy and golden. Drain and stand for 5 minutes before garnishing with the chips and serving hot with aubergine and kofta.