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Vegetable pulao


Serves: 6-8
timePrep time: 20 mins
timeTotal time:
Vegetable pulao
Recipe photograph by Ant Duncan
‘A simple and easy, fragrant vegetable pulao; I’ve just used a basic veg selection but you can be as imaginative as you like,' says chef Aktar Islam

Serves: 6-8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
434Kcal
Fat
9gr
Saturates
5gr
Carbs
75gr
Sugars
4gr
Fibre
4gr
Protein
10gr
Salt
0.8gr

Aktar Islam

Aktar Islam

Aktar Islam is the chef-owner of Michelin-starred Opheem restaurant in Birmingham, and has launched Aktar at Home, a successful finish-at-home dining experience.
See more of Aktar Islam’s recipes
Aktar Islam

Aktar Islam

Aktar Islam is the chef-owner of Michelin-starred Opheem restaurant in Birmingham, and has launched Aktar at Home, a successful finish-at-home dining experience.
See more of Aktar Islam’s recipes

Ingredients

  • 500g basmati rice
  • 50g ghee (or unsalted butter or oil)
  • 2 cardamom pods, lightly crushed
  • 1 tsp whole black peppercorns
  • 1 tsp cumin seeds
  • 3 bay leaves
  • 3 green chillies, stalks snapped off
  • 1 onion, sliced
  • 1 large salad potato (about 90g), cut into 1cm dice
  • 1 large carrot, cut into 1cm dice
  • 1 tsp fine sea salt
  • 100g green beans, cut into 2.5cm lengths
  • 150g frozen peas
  • 2 tbsp lemon juice
  • handful of coriander, finely chopped

Step by step

  1. Wash the rice until the water runs clear then soak in a bowl of cold water for 30 minutes. Melt the ghee in a large pan, then add the cardamom, peppercorns, cumin seeds and bay leaves followed by the green chillies.
  2. After allowing the whole spices to infuse for a minute, add the sliced onion and caramelise lightly on a low heat; 8-10 minutes. Meanwhile, blanch the diced potato and carrot in boiling salted water for 4 minutes until only just tender, then drain.
  3. Add the potato and carrot to the onion and sauté on a low heat for 5 minutes or until the potato is cooked and mashes easily against the side of the pan.
  4. Now add the salt, green beans and peas. Drain the soaked rice and add to the pan, shaking the pan to even out the rice and veg.
  5. Add 750ml boiling water to just cover, then add the lemon juice and reduce the heat to a low simmer and cover with a tight-fitting lid for 10-12 minutes or until the rice is cooked and the liquid has been absorbed.
  6. Set aside off the heat, for 10 minutes or so, lid on. Just before serving, fork the coriander through.

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