banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Spicy Basmati Vegetable Pulao

    Share

    Spicy Basmati Vegetable Pulao

    (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 oil
    1 large onion, cut into julienne wedges
    3 red Thai chilies
    1 garlic clove, minced 
    3 whole green cardamoms, lightly crushed 
    2 in (5 cm) cinnamon stick
    3 whole cloves 
    1/2 tsp (2 mL) cumin seeds 
    1 cup (250 mL) brown basmati rice, thoroughly rinsed and drained
    2 1/3 cups (575 mL) hot water 
    1 large carrot, peeled and diced
    1 cup (250 mL) green beans, cut in 1 in (2.5 cm) lengths
    1 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

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.