Mixed vegetable pilau (Subz mutter pulao)

Mixed vegetable pilau (Subz mutter pulao)
  • Serves icon Serves 6
  • Time icon Hands-on time 40 min

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.

Nutrition: per serving

Calories
470kcals
Fat
17.3g (8.3g saturated)
Protein
10.2g
Carbohydrates
66.4g (9.4g sugars)
Fibre
4.3g
Salt
0.3g
Calories
470kcals
Fat
17.3g (8.3g saturated)
Protein
10.2g
Carbohydrates
66.4g (9.4g sugars)
Fibre
4.3g
Salt
0.3g

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)

Method

  1. Wash the rice a few times under cold running water, then soak in abowl of cold water for 10 minutes.
  2. 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.
  3. 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.
  4. 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).
  5. 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).
  6. 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.

delicious. tips

  1. Soaking the rice reduces its cooking time and helps the grains remain whole.

  2. Make to the end of step 4 up to 3 hours ahead. Remove from the heat, cool and chill. Continue from step 5.

  3. “In northern India, this vegetable pilau is a fixture at Holi. The vegetables used here are those in season locally in spring, but you can replace them with whatever seasonal root veg you may have. It’s also just as good with dried fruit and nuts.” Vivek

Recipe By

Vivek Singh

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