Thursday, May 22, 2014

Vegan Indian Pilaf

This is another pilaf dish we enjoyed a lot! Yes the kids loved this vegetarian rice dish too with their favourite broccoli and cauliflower inside the rice :) A lovely and light vegetarian Indian pilaf if you do not want anything too heavy on a particular day.

  • 1 tbsp olive oil
  • 1 onion, finely dinced
  • 1 clove garlic, minced
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 tbsp korma paste (I've used my balanced tikka masala paste)
  • 1.5 cups basmati rice, rinsed and soaked
  • 1/2 tsp chilli powder
  • 300gm green peas
  • 1/4 cup sultanas
  • rind of one lime
  • 3 cups vegetable stock
  • 2 spring onions, finely sliced
  • salt & pepper to taste
  • chopped coriander leaves for garnishing

  1. In a hot pan, add the oil and sauté the onion for 5 mins until it is softened. Add garlic and sauté for another min until slightly brown.
  2. Add cauliflower, broccoli, korma paste and rice. Stir the mixture until the korma paste has melted and coated with all the ingredients in the pan.
  3. Add in chilli, peas, raisins, lime rind and the stock. Stir evenly and bring to boil.
  4. Cover pan and simmer on low heat for 20mins until all the stock has been absorbed and the rice is tender.
  5. Stir in spring onion and season with salt and pepper. Cover and cook for a another 1 min. Turn off heat. Rest pilaf for about 15 mins.
  6. Fluff up the mixture and serve with lime wedges, coriander leaves and mango chutney if desired.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

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