Click on the image, above to submit to Pinterest.
Tricolour Pilau Rice
Tricolour Pilau Rice is a traditional Indian recipe beloved of curry restaurants for an accompaniment of lightly-spiced rice cooked with carrots, peas and sweetcorn. The full recipe is presented here and I hope you enjoy this classic Indian version of: Tricolour Pilau Rice.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4–6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesVegetable RecipesBean RecipesIndian Recipes
This is the classic three-coloured version of Pilau rice beloved of many British Curry Restaurants. This is a very spectacular-looking accompaniment and is best made with fresh vegetables.
Ingredients:
2 tbsp vegetable oil
1/2 tsp cumin seeds
2 dried bayleaves (preferably Indian bay)
4 green cardamom pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
225g basmati rice, rinsed, soaked for 30 minutes and drained
50g fresh or frozen peas, drained
50g fresh sweetcorn, cut from the cob
25g cashew nuts, lightly toasted
475ml water
1/4 tsp ground cumin seeds
Method:
Heat the oil in a wok or karahi, add the cumin seeds and fry for about 2 minutes, or until aromatic. Now add the bayleaves, cardamom pods and cloves and fry for 2 minutes more, stirring frequently.
Add the chopped onion and fry for about 5 minutes, or until soft and just lightly coloured. Now stir in the diced carrot and cook for 3 minutes more before adding the basmati rice. Stir to mix thoroughly then add the peas, sweetcorn and toasted cashew nuts.
Stir once more to mix then scatter over the ground cumin and stir in the water. Bring to a boil, reduce to a lid, cover the pan and cook for about 15 minutes over low heat, or until the rice is tender.
Take off the heat then set the rice aside to stand (still covered) for 10 minutes more. Season to taste then fluff the rice up, turn onto a warmed serving tray and serve immediately.
