Veg Pilau
Ingredients:
- 65ml light olive oil
- 1 cinnamon stick
- 2 bay leaves
- 5ml cumin seeds
- 1 large onion, finely chopped
- 7,5ml coarse salt
- 10ml crushed garlic
- 10ml crushed ginger
- 15ml red chilli powder
- 3 large potatoes, sliced and fried
- 3 carrots, sliced and fried
- 5ml cumin
- 10ml ground coriander
- 5ml garam masala
- Pinch of turmeric
- 250ml frozen peas
- 100ml fresh cream
- 3 cups cooked basmati rice
- 1 x 400g tin lentils
- 200g paneer, sliced
- 200ml boiling water
- 200g asparagus
- 200g broccoli
- Juice of 1 lemon
- 45ml olive oil
- Fried onions, to garnish
- Black pepper to season
Here’s how:
- Heat the oil in an 30cm pot.
- Add the cinnamon stick and bay leaf.
- Fry until fragrant and then sprinkle in the cumin seeds.
- Add the chopped onion and salt.
- When the onion is light golden brown, add the ginger and garlic.
- Stir fry the mixture for a few seconds, add the re chilli powder.
- Add the par cooked potatoes and carrots.
- Lower the heat and sprinkle the ground spices over the veggies.
- Add the frozen peas and pour in the fresh cream.
- Layer the cooked basmati rice over the veggies.
- Layer the lentils and sliced paneer over the rice.
- Pour the boiling water over the rice and leave to steam on the lowest setting.
- Place the asparagus and broccoli into a bowl with 20ml cold water.
- Cover with microwave safe cling wrap.
- Place a few ice cubes into a large bowl and fill with water.
- Microwave the veggies for 90 seconds – 2 minutes depending on the size of the asparagus.
- Remove the cling wrap and place the veggies into the iced water to stop the cooking process.
- Remove from the ice water and place on top of the steamed rice.
- Pour the lemon juice and olive oil over the steamed veggies.
- Garnish with crispy fried brown onion and season with black pepper.