banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Spicy Basmati Vegetable Pulao

    Share

    (shown with Madras Curried Chicken)

    Advertisement

    Vegetable pulao is a savoury dish, similar to a pilaf, that lends itself to many variations—one can add any vegetable or spice to it to make it complete.

    2 Tbsp (30 mL) coconut oil1 large onion, cut into julienne wedges3 red Thai chilies1 garlic clove, minced 3 whole green cardamoms, lightly crushed 2 in (5 cm) cinnamon stick3 whole cloves 1/2 tsp (2 mL) cumin seeds 1 cup (250 mL) brown basmati rice, thoroughly rinsed and drained2 1/3 cups (575 mL) hot water 1 large carrot, peeled and diced1 cup (250 mL) green beans, cut in 1 in (2.5 cm) lengths1 small bunch cilantro, coarsely chopped

    Preheat oven to 375 F (190 C).

    Heat oil in ovenproof saucepan with tight-fitting lid. Add onion and sauté until lightly golden. Add chilies, garlic, cardamom, cinnamon, cloves, and cumin seeds. Continue to stir-fry over medium heat until aromatic. Be careful not to burn garlic. Stir in rice until coated and shiny. Stir in hot water and carrot. Cover tightly and bake in oven for 40 minutes.

    Remove and stir in green beans. Cover and continue to bake until rice is tender and beans are tender-crisp, about 10 to 15 more minutes. Add splash of boiling hot water to mixture if needed. Remove from oven and fluff up rice with fork. Drape kitchen cloth overtop and let rest for 5 minutes.

    Serve sprinkled with cilantro, along with Madras Curried Chicken.

    Serves 4.

    Each serving contains: 270 calories; 6 g protein; 9 g total fat (6 g sat. fat, 0 g trans fat); 45 g total carbohydrates (5 g sugars, 6 g fibre); 19 mg sodium

    source: "Celebrate Diwali", alive #373, November 2013

    Advertisement

    Spicy Basmati Vegetable Pulao

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Dessert: Chocolate Tahini Chia Pudding with Raspberries