This veggie pulao takes minutes to make and it is absolutely delicious. This is perfect served on its own or as an accompaniment to grilled meat, fish or chicken. The Spekko Pure Basmati rice uplifts this dish from an ordinary veggie and rice option to an exotic rice pulao.
40ml sunflower oil
1 cinnamon stick
1 bay leaf
1 onion, chopped
1 tsp crushed garlic
2 tsp red chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
3 potatoes, sliced into rounds
2 carrots, sliced
250ml frozen peas
62,5ml fresh cream, optional
Salt to taste
3 cups Spekko Pure Basmati Aromatic Indian Rice – cooked
1 tsp yellow food colouring
125ml boiling water
2 onions, sliced
Pre cook the potatoes and carrots by either boiling or frying them. Fry sliced onion until golden brown and drain on absorbent paper. Heat oil in a pot and fry the cinnamon stick and bay leaf until fragrant. Saute the onion until light golden brown. Add garlic and the ground spices. Stir for a second or two and then add the par cooked carrots, potatoes and frozen peas. Season with salt and pour in the fresh cream. Layer the cooked Spekko White basmati rice over the veggies. Drizzle food colouring over the rice and pour boiling water over the rice. Steam the vegetarian pulao over a low heat until the moisture evaporates and the rice heats through. Garnish with fresh coriander and fried onion slices.
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– Add feta cheese or goat’s cheese after the rice has been steamed. The creamy texture of the cheese works well with the spicy flavours
– Substitute Spekko Pure Brown Basmati rice for this dish. It has a slightly chewy, nutty texture.
– Substitute coconut milk with the cream for a south east asian twist on this recipe.
– For a healthier option, omit the fresh cream….the veggie pulao will still taste divine.
For more on Spekko Rice, visit spekkorice.mobi