Vegetable Pilau
This vegetable pilau is a dish on its own, you don't need to have it with curry it's so tasty. However, if you do I can recommend the roasted chickpea and cauliflower curry we picture it with below, there really is no need for meat.This is a really quick dish to cook with just a little preparation. Cook it for lunch on its own while you're working from home, spoil yourself.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
To prepare the basmati rice
- Pop one cup basmati rice into a small saucepan with 2 cups of cold water.
- Bring to the boil and reduce to a simmer with a lid on the pan the whole time. After about 10 minutes the water will have been absorbed. Do not stir your rice at any point.
- Once the water has been absorbed, turn off the heat and leave the pan for 5 minutes with the lid on.
- We now need to cool the rice. I place the saucepan straight into the fridge and leave it overnight.
To cook the vegetable pilau
- Setup your Egg for a direct cook at 200°C with your Eggspander basket.
- Preheat your wok.
- Add in your oil and very shortly after, your onion. Fry for a couple of minutes to soften.
- Add the spring onions and fry for a further minute. Remember to keep the lid of your Egg shut when your not stirring your veg, you want to be in control of the temperature.
- Add the green pepper and fry for a further minute or two.
- Now add the rest of your ingredients and herbs with the exception of the rice. You want to coat everything in the herbs.
- Finally, add the rice and cook until it has cooked through. You can stir here to stop the rice from sticking and break it up if it is a little clumpy.
- Use your Thermapen to make sure your rice is above 63°C before you serve it, it must be thoroughly cooked through.
0 Comments