Indian rice and vegetables
- Rating: 5 stars
- Takes: 20 mins to prepare and 35 mins to cook
- Serves: 4
- 200ml basmati rice, rinsed in several changes of water then drained
- 400ml boiling water
- 50ml sunflower oil
- 1 small cauliflower, prepared into small florets
- 75g frozen peas, thawed
- 25g raisins
- 1 small potato, peeled and diced
- 2 carrots, peeled and sliced
- pinch saffron strands, to garnish
- 2tbsp whole almonds
- 1tbsp mild curry powder
- 1tsp ground cumin
- 1tsp ground coriander
- ½tsp turmeric
- ½tsp ground cinnamon
- ½tsp ground ginger
Each serving contains 362 calories, 11.1g sugar, 11.1g fat, 1.3g saturates and 0.4g salt.
Place the rice in boiling water along with a little salt in a large saucepan. Bring to the boil. Once boiled, reduce the temperature to a low heat and cover for a further 15-20 minutes until the rice is tender.
Once cooked, remove from the heat and keep covered with the lid.
Heat the sunflower oil in a large saucepan over a moderate heat, once hot add the ground spices and salt, fry for a few minutes stirring occasionally. Begin by adding all of the vegetables apart from the peas to the dish and cook for a few minutes, stirring occasionally.
Once softened a little, add 250ml of water to the pan, cover with a lid and reduce the heat to low. Cook gently for 10-15 minutes until the vegetables are soft. Add the peas and raisins at this point adding seasoning to taste.
Re-heat the rice if necessary and spoon into serving bowls. Top with the vegetables and garnish with almonds and saffron before serving.
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