Sabzi pilau

Sabzi pilau

Rice with vegetables

By
From
The Complete Asian Cookbook
Serves
5-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons ghee
2 tablespoons oil
2 onions, thinly sliced
1 garlic clove, finely chopped
400g long-grain rice
2 teaspoons salt, plus extra to taste
1 teaspoon Garam masala
2 carrots, cut into thin matchsticks
12 green beans, thinly sliced
80g red or green capsicum, diced
1 small potato, peeled and cubed
80g fresh or frozen peas

Method

  1. Heat the ghee and oil in a large heavy-based saucepan over low heat. Add the onion and cook for 10 minutes, or until soft and pale golden. Add the garlic and continue cooking for 2 minutes, then add the rice. Increase the heat to medium and cook for 2 minutes, then add 1 litre hot water, the salt and garam masala. Bring to the boil, then reduce the heat to low, cover, and cook for 15 minutes, or until all of the liquid has been absorbed.
  2. Add the carrot, beans, capsicum, potato and peas to the pan — do not stir. Sprinkle with a little extra salt, to taste. Replace the lid and cook for a further 10 minutes, or until the vegetables are tender but not overcooked. Uncover the pan and leave for a few minutes, then use a fork to fluff up the grains and combine the vegetables. Use a slotted metal spoon to serve with curries.

Note

  • You can garnish this dish with fried almonds and sultanas if you like.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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