Mixed vegetable pilau (Subz mutter pulao)
Vivek Singh’s aromatic mixed vegetable pilau (subz mutter pulao) is packed with cauliflower, carrots and peas.
Serve with Vivek’s West Bengali lamb curry.
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Ingredients
- 400g basmati rice
- 75g ghee
- 1 cinnamon stick
- 3 bay leaves
- 4 black cardamom pods (available from souschef.co.uk)
- ½ tsp cloves
- 1 tsp cumin seeds
- 2 red onions, finely sliced
- 100g cauliflower, cut into 1cm florets
- 1 carrot, cut into 1cm cubes
- 1 tsp ground turmeric
- 1 tsp sugar
- 4 green chillies, slit lengthways
- 100g frozen petits pois or garden peas
- 2 tbsp raisins
- 2 tbsp freshly chopped coriander
- 2 tbsp freshly chopped mint leaves
- 50g cashew nuts, deep fried and coarsely chopped (or toasted in a hot pan)
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Method
- Wash the rice a few times under cold running water, then soak in abowl of cold water for 10 minutes.
- Heat the ghee in a shallow, hob-safe casserole (one with atight-fitting lid). Add the cinnamon stick, bay leaves, cardamom and cloves and allow them to crackle for a minute or so, then add the cumin seeds. As the spices start to sizzle, immediately add the sliced onions and fry for 3-5 minutes until they begin to change colour.
- Stir in the cauliflower and carrot, mix well, then reduce the heat and fry gently for 2-3 minutes. Add the turmeric, a good pinch of salt, the sugar and green chillies, then cook for another minute.
- Add the drained rice, then stir carefully to mix all the ingredients together. Be careful not to overwork the rice as the grains may break. After a minute or so, mix in the peas and raisins (see Make Ahead).
- To finish, add 1 litre boiling water to the rice and vegetable mixture, then bring back to the boil in the casserole. Stir over a medium-high heat (gently, as too much vigour may break the rice grains).
- When the water has nearly all been absorbed and you can see small holes on the surface of the rice, sprinkle over the coriander and mint, cover the pan with a tight-fitting lid and reduce the heat to low for 8-10 minutes. Sprinkle over the cashew nuts, then serve the rice with the curry.
Nutrition
- 470kcals Calories
- 17.3g (8.3g saturated) Fat
- 10.2g Protein
- 66.4g (9.4g sugars) Carbs
- 4.3g Fibre
- 0.3g Salt
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