Basmati and Nut Pilaff Recipes

Ingredients :

1-2 tbsp sunflower oil

1 onion, chopped

1 garlic clove, crushed

1 large carrot, coarsely grated

1 cup basmati rice, soaked

1 tsp cumin seeds

2 tsp ground coriander

2 tsp black mustard seeds (optional)

4 green cardamom pods

2 cups vegetable stock or water

1 bay leaf

3/4 cup unsalted walnuts and cashew nuts

salt and freshly ground black pepper

fresh parsley or coriander sprigs, to garnish

Method :

Heat the oil in a large, shallow frying pan and gently fry the onion, garlic and carrot for 3-4 minutes. Drain the rice and then add to the pan with the spices. Cook for 1-2 minutes more, stirring to coat the grains in oil.

Pour in the stock or water, add the bay leaf and season well. Bring to the boil, lower theheat, cover and simmer very gently for 10-12 minutes.

Remove the pan from the heat without lifting the lid. Leave to stand for about 5 minutes, then check the rice. If it is cooked, there will be small steam holes on the surface of the rice. Remove and discard the bay leaf and the cardamom pods.

Stir in the nuts and check the seasoning. Spoon on to a batter, garnish with the parsley or coriander and serve.

Cook's Tip - Use whichever nuts you prefer in this dish - even unsalted peanuts taste good, although almonds, cashew nuts or pistachios are more exotic.

Note - Vegetarians will love this simple pilaff. Add wild or cultivated mushrooms, if you like.

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