Aromatic rice pilaf recipe

Back to search results
Created by
  Print    Enlarge text

Rate this recipe

Photography: Brett Stevens
Photography: Brett Stevens
  • Servings: Serves 6
  • Cooking Time: Less than 60 minutes
  • Course: Main

Ingredients

¼ cup (60ml) vegetable oil
1 onion, sliced
2 cups (400g) basmati rice, well washed, rinsed, drained
½ teaspoon ground coriander
½ teaspoon ground cumin
1 cup (120g) frozen peas
2 tomatoes, seeded, diced
toasted flaked almonds, fried
curry leaves, to serve
View conversion table

Preparation

Heat oil in a large, heavy-based saucepan on medium. Cook onion for 2 minutes, until soft and golden. Add rice and cook for 3 minutes. Add 2 cups water and bring to boil. Cover, reduce heat to low and simmer for 15 minutes.

Meanwhile, roast coriander and cumin in a small frying pan for 1 minute on medium heat, until aromatic. Add spices to rice with peas and tomato and stir gently with a fork. Season to taste. Cover and cook on low heat for another 10 minutes. Top with almonds and fresh or dry curry leaves fried in a little oil.

If you enjoyed this Aromatic rice pilaf recipe then browse more egg-free recipes, gluten-free recipes, lactose-free recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

Restaurants

Displaying of Restaurants.

  Restaurant Book Online Suburb

View all restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Marinating rabbit

Rabbit, a Maltese favourite, benefits from being marinated before cooking. Marinate the rabbit in a mixture of wine, bay leaf and salt and pepper; cover and leave in the fridge overnight. This will ensure a moist and flavourful rabbit dish, whatever the end preparation.

Glossary

More

Pomegranate Molasses

A dark sticky liquid made from pomegranates and used to add a tart flavour, usually to Middle Eastern cuisine.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT