The rice that goes with that vegan curry

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It is a pilau, for all intents and purposes.

Again, it was posted for someone on Facebook.

Ingredients:
750 MILLILITRES or 3 cups  (we were feeding ten people so just change this to whatever volume you need but typically 75ml per person so please reduce all the other ingredients – I’m not going to mollycoddle you, folks.  Anyway, I’m asian, remember? We cook for 10 even if there are only 3 people eating).

One medium onion
1 teaspoon salt
Cloves
Cardammons
Bay Leaf
Cinnamon stick
Half to one teaspoon of powdered turmeric (use LESS if less rice – obviously. Yes, stating the obvious but you never know).
Pepper
Coriander leaves
2 table spoons of vegetable oil
50g of frozen peas
50g of sweetcorn

You can add carrots if you like too.

TWICE the volume of boiled water to rice – so 6 cups of water to 3 cups of rice or two cups of water if 1 cup of rice. Use measuring cups not scales. We’re going for volume not weight. Rice is peculiar.

Anyway…

Method:

Soak the rice for about half an hour before use and wash thoroughly just before use and make sure it’s drained.

Heat pan, add oil, add spices and fry off a little. Now add onions and cook until lovely and brown and smelling like a hot dog stall.
Add in turmeric and salt and pepper. And chillies if you want. I did put chillies in.

Go to high heat.

Add in your rice. Stir it all through. Add in the veg. Keep stirring.
Need to get a slightly toasted smell but not brown rice.

Now slowly add in the hot water – it will effervesce and bubble – be careful. Keep stirring until nothing is stuck to bottom.

Bring to boil.

Turn down the heat for a medium for about 5 minutes.
Stir a little and put on a lid.

Leave to 2-3 minutes. Put a fork through the rice and now turn down completely for five minutes with the lid on.

Now check to see if fluffy. If not, keep lid on for another 5 mins. Now turn off heat and leave completely.

Serve with curry of choice or can be eaten alone. Put coriander leaves on for garnish.

Done.

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