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Indian Pulao - spicy rice with vegetables

Veteran Member
1995 posts
Joined: Feb 5, 2006


Posted to Thread #17619 at 8:01 pm on Feb 5, 2010

We had this for dinner tonight.
It's fast and easy - and you'll have room for dessert afterwards ;-)

Indian Pulao
(serves 4)

6 tbsp sunflower oil
2 tbsp cashew nuts (I used unsalted nuts)
2 carrots, peeled and finely diced
1 cup fresh or frozen green peas
3 oz fresh or frozen sweet corn (I used canned)
1 tbsp ground cumin
1 tbsp garam masala powder
2 tbsp golden raisins, chopped
salt to taste
1 cup uncooked rice (I used basmati rice)

Heat oil in a heavy pan and fry the cashew nuts until golden.
Drain and reserve.

Add vegetables and the spices to the pan. Fry for a few minutes.
Add rice and 1 1/2 cup of water. Cook until rice is done and vegetables are soft but still crisp, about 10-15 minutes.

Add cashew nuts and golden raisons and serve hot.

I ate this dish as it is, but DH - the Meat Eater - had some butter fried white fish to go with it. I'm happy to report we both liked it.

"I Love Cooking With Wine. Sometimes I Even Put It In The Food."

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