Try this vegan Rice Pilaf which is perfect weeknight dinner with available vegetables in your kitchen and easy to make. To enhance the flavour we use the whole spices to make this recipe more aromatic and flavourful.
Ingredients For Rice Pilaf:-
One And A Half Cups – Basmati Rice
One Tablespoon – Cooking Oil
One Teaspoon- Cumin Seeds
One Medium – Onion(diced)
Two – Bay Leaves
Two – Green Cardamom Pods
One Small Stick Cinnamon
Three – Cloves
Three Cloves – Garlic(finely diced)
Half Teaspoon Each Of – Chilli Powder, Turmeric Powder, Garam Masala
One Medium – Sweet Potato(peeled and diced)
One Medium – Carrot(peeled and diced)
One And A Half Cups – Cauliflower(chopped)
Twelve – Green Beans(cut into thirds)
Forty Grams – Peas(you can use frozen if not fresh not available)
Salt To Taste
Three Cups – Water
One – Lemon
A Small Bunch Of Coriander Leaves
Handful Of Toasted Cashews
First, wash the rice in fresh water thrice. Leave it to soak in a bowl covered with water while preparing the veggies
Heat the oil in a pan over medium-high heat and add the cumin seeds. When the cumin seeds darken in colour and fragrant add the onion and fry them till transparent.
Add bat leaves, cardamom, cinnamon, cloves, ginger, garlic and chilli pepper. Stir them until the garlic and ginger are cooked through or about thirty seconds.
Now add the chilli powder, turmeric, and garam masala and continue to frying, stirring constantly, for about another thirty seconds to cook out the spices. if it sticks to the pan add a bit more oil.
Time to add vegetables, salt and water. Bring to a boil then drain the rice and add it to the pan. Cover and reduce the heat to a simmer.
Cook for eight to ten minutes until the vegetables are soft and tender and the rice absorbed the water.
Now remove the pan from the heat but do not uncover the pan leave it to steam for five more minutes.
Now uncover the pan and squeeze over the juice of a half lemon. Fluff the rice with a fork and remove the whole spices like cloves, bay leaves, cinnamon.
Serve the rice pilaf garnished with chopped coriander leaves, toasted cashews and a slice of lime on the side.
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