It’s the weekend! Apart from the fact that you’re resting (it’s been a long week, we understand), we also know you want to something a little exciting with your pilau recipe. The cauliflower mushroom pilau is just the dish you need to try.
This is a flavourful vegetable dish that combines savoury ingredients to deliver a yummy reward to everyone’s palate. Enjoy this cauliflower mushroom pilau and have it good.
400g basmati rice
3 tbsp vegetable oil (or half oil half ghee)
2 medium red onions – chopped
50g white mushrooms – roughly chopped
75g green beans
150g cauliflower, cut into florets
1 large carrot, peeled and finely chopped
100g peas, thawed if frozen
1 cinnamon stick
4 cardamom pods – crushed
2 bay leaves
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp red chilli powder
30g pistachio nuts – toasted and chopped
- Rinse the rice in water and leave it to soak in a bowl for a minimum of 15 minutes
- Heat half oil in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
- Fry for a minute until spices smell fragrant.
- Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
- Add remaining oil or ghee, a pinch of salt and all the vegetables to the pan.
- Saute’ for 3-4 mins then tip in the drained rice and stir well.
- Warm a medium pan and then add the drained rice, stirring well until it begins to dry out
- Pour in the water and the raising
- Bring to a boil and then cook for 15 minutes or until water has been absorbed
- Turn off the heat, quickly remove the lid and cover with a tea cloth, return the lid and leave to steam for 5 minutes
- Uncover, add the vegetables and fluff. Sprinkle with the toasted pistachios and serve.
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