Basmati and Nut Pilaff
Use whatever nuts are your favourite
in this dish - even unsalted peanuts are good, although almonds,
cashew nuts or pistachios are more exotic.
INGREDIENTS
Serves 4-6
225g/8oz/generous 1 cup basmati rice
1 onion, chopped
1 garlic clove, crushed
1 large carrot, coarsely grated
15-30ml/1-2 tbsp sunflower oil
5ml / 1 tsp cumin seeds
10 ml/2 tsp ground coriander
10ml/2 tsp black mustard seeds
(optional)
4 green cardamom pods
450ml/¾ pint/ 1 7/8 cups stock or water
1 bay leaf
75g/3oz/½ cup unsalted nuts
salt and ground black pepper
fresh chopped parsley or coriander,
to garnish
| 1. |
Wash the rice in a
sieve under cold running water. If there is time, soak rice
for 30 minutes, then drain it well in a sieve. |
| 2. |
In a large shallow frying pan,
gently fry the onion, garlic and carrot in the oil for 3-4
minutes.
|
| 3. |
Stir in the rice
and spices and cook for a further 1-2 minutes so that the
grains are coated in oil. |
| 4. |
Pour in the stock
or water, add the bay leaf and season well. Bring to the boil,
cover and simmer very gently. |
| 5. |
Remove from the
heat without lifting the lid. Leave to stand on one side for
about 5 minutes. |
| 6. |
If the rice is cooked,
there will be small steam holes in the centre of the pan.
Discard the bay leaf and the cardamom pods. |
| 7. |
Stir in the nuts
and check the seasoning. Scatter over the chopped parsley
or coriander. |
|
