Vegetable Pilau Rice
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8
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Calories
158 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Pakistani
Vegetable Pilau Rice
Description
This Vegetable Pilau Rice focuses on fragrant whole spices sautéed with onions to release aroma before adding vegetables and water. Using hot water helps maintain the cooking temperature. The rice is soaked prior to combining with the infused stock, and the dish simmers until the liquid is absorbed. Covering the pot to steam ensures the rice finishes cooking evenly with a firm but tender texture.
The balance of spices complements the peas and carrots, adding warmth and complexity without overpowering the vegetable flavors. The rice grains remain separate and fluffy, absorbing the fragrant broth.
Serving the pilau as a side dish works well with many main courses, or as a mild vegetarian option on its own.
Longer simmering of the vegetables intensifies the flavor of the stock. Removing spices from the stock before adding rice avoids biting into whole spices later. Careful timing prevents overcooking the rice, which can become mushy.
Ingredients
- 2 cups basmati rice wash and soak in water one hour before cooking.
- 1 onion finely chopped.
- ½ teaspoon cumin seeds whole
- 3 black cardamom
- 15 cloves whole
- 20 black peppercorns whole
- 2 bay leaves
- 2- inches cinnamon stick
- 1 ½ teaspoon salt
- 3 tablespoons cooking oil
- 1 cup green peas frozen or fresh.
- 4.23 ounces carrot diced
- 2 ¾ cups water from the kettle, hot, boiling
Instructions
- Wash and rinse the rice. Then soak it in plenty of water. Make sure the grains submerged in the water. Set it aside.
- Fry the chopped onion in a cooking pot until translucent and light golden in colour.
- Put in the rest of the spices, i.e. cumin seeds, cardamoms, cloves, black peppercorns, bay leaves, cinnamon sticks and salt. Give it a stir and let it cook for a minute until it gives an aroma.
- Then add in the salt, green peas and carrots. Stir it gently and let it fry for a minute or two before adding water. Let it cook and simmer until the water looks cloudy and the veggies are cooked.
- Drain the rice and add it to the stock.
- Cook at medium-high heat until all the water evaporates.
- When all the water has gone, and the rice looks almost done but still firm, put the lid on and cook at low heat to steam. It usually takes about 2-3 minutes to steam the rice. Once you can see the steam come out of the pan, your vegetable pilau rice is ready.
Notes
- Let vegetables simmer longer for a richer, savory stock before adding rice.
- Optionally remove whole spices before adding rice to avoid biting into them later.
- Be careful not to overcook the rice; keep grains firm and separate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 451mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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