Spicy vegetable pilaf

Spicy vegetable pilaf

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

There are countless versions of pilaf. I’ve been shown many variations by chefs from different countries but I’ve always returned to the technique I’ve given here. It’s not as simple as just boiling rice, but it’s well worth the effort. This is a great dish for a Monday night, especially if you have any leftover meat from a Sunday roast you could have with it, but it’s good any day.

Ingredients

Quantity Ingredient
300g basmati rice
2 tablespoons sunflower oil or ghee
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and crushed
10g root ginger, peeled and chopped
1 teaspoon cumin seeds
10 cardamom pods
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 red chilli, deseeded and chopped
1 small butternut squash, peeled and diced
1 cauliflower, trimmed and finely sliced
100ml water
a small bunch coriander, chopped
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
200ml natural yoghurt
2 limes, cut into wedges

Method

  1. Rinse the rice thoroughly. Bring a large pan of water to the boil and add a generous pinch of salt. Add the rice, stir well and bring back to the boil. Cook for 8 minutes, then drain and put the rice to one aside.
  2. Heat a large, wide pan and add the oil or ghee. When it is hot, add the onion, garlic, ginger, spices and chilli and cook for 3 minutes until the onion has softened. Add the squash and cauliflower and cook for a further 3 minutes.
  3. Add the rice to the pan with the water and mix well. Wrap the pan lid in a clean tea towel and place it on the pan. Cook over a very low heat for 25 minutes.
  4. When the rice is done, remove the pan from the heat and leave the pilaf to stand for 2 minutes before serving. Tip it out onto a warmed platter, scatter over the coriander and serve with the yoghurt and lime wedges.
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