Rice Dishes Recipes - Vegetable Pulao Rice Recipe

Ingredients

• 450g/1 lb long-grain rice, soaked for 15 minutes

• 2l/3 1/2 pts water

• 120ml/4 fl oz oil

• salt

• 225g/8 oz peas

• 5 cloves garlic

• 2.5cm/1 in ginger root, chopped

• seeds from 5 cardamom pods

• 2 green chilies

• 5 cloves

• 1 cinnamon stick, broken

• 5ml/1 tsp ground turmeric

• 15ml/1 tbsp poppy seeds

• 4 onions, sliced

• 30ml/2 tbsp chopped fresh mint

• 5ml/1 tsp saffron strands

• 45ml/3 tbsp hot milk

• 25g/1 oz blanched almonds

• 25/1 oz raisins

• 2 carrots, diced

• 2 potatoes, diced

• 1 small cauliflower, cut into florets

• 1 tomato, chopped

• 1 green (bell) pepper, cut into rings

• 30ml/2 tbsp chopped fresh coriander (cilantro)

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Method:

1. Boil the rice in the water with 15ml/1 tbsp of oil and salt over a medium heat for 5 minutes until the rice is three-quarters cooked. Drain and mix in the peas. Puree together the garlic, ginger, cardamom, chilies, cloves, cinnamon, turmeric, poppy seeds, onions and mint.

2. Soak the saffron strands in the hot milk for 15 minutes. Heat the remaining oil and fry the almonds, and raisins until lightly browned. Remove from the pan and drain. Add the puree to the pan and fry for 5 minutes, stirring occasionally. Stir in all the vegetables except the peas, 120ml/4 fl oz/1/2 cup of water and salt and mix thoroughly. Cover and simmer gently for 5 minutes until the vegetables are half-cooked.

3. Preheat the oven to 200C/400F/gas mark 6. Turn the vegetables into a garnish with the coriander. Spread the peas and rice in an even layer over the top and garnish with the almonds and raisins. Cover with foil and the lid. Reduce the oven temperature to 150C/300F/gas mark 2 and cook for 7-10 minutes. Serve hot.