VEGETABLE RICE PILAF

This Indian-style vegetable rice pilaff could be a nice one-pot meal that’s good for a fast and simple dark dinner. This dish is super labile to no matter vegetables you've got accessible and makes a satisfying plant-based main or a tasty aspect dish!

Ingredients

• 1 ½ cups (300 grams) basmati rice
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, diced
• 2 bay leaves
• 2 green cardamom pods
• 1 small stick of cinnamon
• 3 cloves
• 3 cloves of garlic, minced
• 1 tablespoon minced ginger
• 1 green chili, finely diced
• ½ teaspoon chili powder or ground cayenne
• ½ teaspoon turmeric
• ½ teaspoon garam masala*
• 1 medium sweet potato, peeled and diced
• 1 medium carrot, peeled and diced
• 1 ½ cups (150 grams) chopped cauliflower
• 12 green beans, cut into thirds
• ¼ cup (40 grams) frozen peas
• Salt, to taste
• 3 cups (750 ml) water
• 1 lemon
• A small bunch of cilantro
• A handful of cashews, toasted

Instructions

1. Wash the rice in fresh water three times. Leave it to soak in a bowl covered with water while you prepare the veggies.
2. Heat the oil over medium-high heat and add the cumin. When the cumin darkens in colour and is fragrant – about a minute – add the onion. Fry until transparent.
3. Add the bay, cardamom, cinnamon, cloves, garlic, ginger and chili pepper. Fry, stirring, until the garlic and ginger is cooked through – about 30 seconds. Add the chili powder, turmeric and garam masala and continue frying, stirring constantly, for about another 30 seconds to cook out the spices. If it sticks to the pan add a bit more oil.
4. More recipe click here

source : cilantroandcitronella.com

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