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09 January 2013,01:57 by
Ponmathi Srilekha.S

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TRICOLOUR PILAU

Most Indian restaurants in the West serve this popular vegetable pilau, which has three different vegetables. The effect is easily achieved with canned or frozen vegetables, but for entertaining or a special occasion dinner, you may prefer to use fresh produce.
Serves :
6

Preparation Method :

  • Wash the rice, and then soak it in cold water for 20 minutes.
  • Heat the oil in a karahi, wok, or large pan over medium heat, and fry the cumin seeds for 2 minutes.
  • Add the bay leaves, cardamoms, cloves, and fry gently for 2 minutes more, stirring the spices from time to time.
  • Add the onion and fry until lightly browned. Stir in the diced carrot and cook, stirring, for 3 - 4 minutes.
  • Drain the soaked basmati rice and add to the contents in the pan. Stir well to mix.
  • Add the peas, corn and fried cashew nuts.
  • Add the measured water and the ground cumin, and stir in salt to taste.
  • Bring to boil, cover, and simmer for 15 minutes over low heat until all the water is absorbed.
  • Leave to stand, covered, for 10 minutes.
  • Fluff up the rice with a fork, transfer to a warmed dish, and serve.

INGREDIENTS

  • 225 grams basmati rice
  • 2 tablespoons Cooking oil
  • ½ teaspoon cumin seeds
  • 2 dried bay leaves
  • 4 green cardamom pods
  • 4 cloves
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 50 grams frozen peas, thawed
  • 50 grams frozen corn, thawed
  • 25 grams cashew nuts, lightly fried
  • 475 ml water
  • ¼ teaspoon ground cumin
  • Salt

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