Indian Vegetable Pilaf
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe by Emily Johnson.
Ingredients
- Basmati rice - 6 oz
- Canned Corn - 1.8 oz
- Carrot - 1.8 oz
- Turmeric - 0.2 oz
- Ginger - 0.2 oz
- Potato - 1 piece
- Bay leaf - 1 piece
- Spices - to taste
- Salt - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Rinse and soak the rice for 15 minutes. Meanwhile, chop the vegetables. After that, drain the excess water from the rice.
Step 2
In a medium-sized pot, first heat the oil and sauté the grated ginger and turmeric. Add the vegetables, except for the tomatoes, and sauté for about 4 minutes. It is important to sauté the vegetables well so they do not turn mushy later. However, do not aim for a browned crust.
Step 3
Add the rice and mix well. Pour in salted water (1.5 parts water for every 1 part rice), add the tomatoes and bay leaf. Stir and bring to a boil. Add the spice mixture.
Step 4
Cover with a lid and cook the rice until it absorbs all the water. At low heat, this will take just over 10 minutes.
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