Veg-pulao

Chetna Makan’s vegetable whole spice pulao

A flavourful and aromatic rice dish filled with fresh herbs and veg

By , 15 October 2018

(3 votes)

Chetna Makan’s vegetable whole spice pulao
  • 30 Mins

  • Serves: 4

  • Price: £1.08 per serving

Nutritional Info
Each 435g serving contains
  • Energy

    1802KJ

    431KCAL

    22%
  • Fat

    13.5g

    med

    19%
  • Saturates

    2.2g

    low

    11%
  • Sugars

    11.7g

    low

    13%
  • Salt

    0.09g

    low

    2%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 3tbsp sunflower oil
  • 1tsp cumin seeds
  • 6 whole cloves
  • 6 green cardamom pods
  • 2 bay leaves
  • 1 cinnamon stick
  • 30g cashews
  • 2 onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1cm piece ginger, peeled and finely chopped
  • 2 tomatoes, roughly chopped
  • 1 carrot, cut into 3cm pieces
  • 1 red or orange pepper, cut into 3cm squares
  • 100g frozen peas
  • 150g cauliflower, cut into small florets
  • 1tsp turmeric powder
  • 1tsp ground cumin
  • 1tsp garam masala
  • 1tsp chilli powder
  • 600g cooked rice
  • 20g fresh mint, finely chopped
  • 20g fresh coriander, finely chopped
  • Handful of fresh pomegranate seeds, to serve
Method
  • Heat the oil in a pan and add the cumin, cloves, cardamom, cinnamon and let them sizzle for a few seconds. Add the onions and cashews and cook for 8-10 minutes until lightly golden. Add the ginger and garlic and cook for 1 minute.

  • Add the tomatoes, carrot, pepper, peas, cauliflower and all the spices. Stir well, cover and cook on low heat for 10-15 minutes until the cauliflower is cooked.

  • Add the rice and the herbs and mix well. Sprinkle the pomegranate seeds and serve warm.