Vegetable pilau

Name: Vegetable pilau
Yield: Serves 4
Cuisine: India
Ingredients: 60 ml/4 tbsp sunflower oil or light olive oil; 25 g/1 oz raw cashew nuts; 4 green cardamom pods, bruised; 2.5 cm/1 in piece of cinnamon stick; 2 bay leaves; 4 cloves; 1-2 fresh green chillies, chopped (deseeded if preferred); 1 large onion, finely sliced; 5 ml/1 tsp ginger purée; 5 ml/1 tsp garlic purée; 225 g/8 oz/generous 1 cup basmati rice; 50 ml/2 fl oz/3 tbsp single (light) cream; 2.5 ml/½ tsp ground turmeric; 75 g/3 oz/½ cup carrots, cut into sticks; 110 g/4 oz baby corn, halved; 75 g/3 oz/½ cup green beans, cut into 2.5cm/1in lengths; 5 ml/1 tsp salt, or to taste

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Local climate and soil conditions mean rice flourishes in West Bengal, and it has become a staple for people who live there. This colourful creation, Torkarir Pulao, made with basmati rice and fresh produce, is ideal as a vegetarian main meal. The choice of vegetables can be varied according to seasonal availability.

Ingredients

225 g/8 oz/generous 1 cup basmati rice
60

Asia
India
West Bengal
Main course
Vegetarian
Gluten-free
Spicy

Method

Wash the rice in a sieve (strainer) in several changes of water until it runs clear, then soak in a bowl of cold water for 20-30 minutes. Drain and set aside.
In a heavy pan, heat the oil over a medium/low heat and brown the cashew nuts. Drain on kitchen paper.