Kenyan Vegetable Pilau (Spiced Rice with Vegetables)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 300 g basmati rice
- 2 carrots
- 150 g frozen peas
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 1 cinnamon stick
- 4 whole cloves
- 4 cardamom pods
- 500 ml vegetable stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 414 kcal
- Protein
- 9.5 g
- Carbohydrate
- 72.8 g
- of which sugars
- 8.2 g
- Fat
- 8.2 g
- of which saturates
- 0.9 g
- Fibre
- 5.9 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the onions and carrots.
- 2
Heat the vegetable oil in a large pot, add the onions and carrots and cook for 10 minutes until softened.
- 3
Stir in the garlic, ginger, cinnamon stick, cloves and cardamom pods and cook for 2 minutes.
- 4
Rinse the rice, add to the pot and stir for 1 minute to coat in the spices.
- 5
Pour in the vegetable stock, bring to the boil, then cover and simmer for 15 minutes.
- 6
Stir in the peas, cover and cook for a further 5 minutes until the rice is tender and the liquid is absorbed.
- 7
Rest, covered, for 5 minutes, then fluff with a fork and serve.
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