South Indian Vegetable Pulao with Cashews
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Ingredients
- 300 g basmati rice
- 100 g carrots, diced
- 100 g green beans
- 80 g frozen peas
- 40 g cashew nuts
- 1 onion, finely sliced
- 1 cinnamon stick
- 3 whole cloves
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 9.7 g
- Carbohydrate
- 69.3 g
- of which sugars
- 5.2 g
- Fat
- 12.2 g
- of which saturates
- 1.6 g
- Fibre
- 4.8 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and set aside.
- 2
Heat the vegetable oil in a pan, add the cinnamon stick, cloves and cashew nuts, and fry for 1-2 minutes until the cashews are golden.
- 3
Add the sliced onion and fry for 6 minutes until softened.
- 4
Add the carrots, green beans and ground turmeric, and fry for 3 minutes.
- 5
Add the rice, frozen peas and 600ml water, bring to the boil, then cover and simmer for 12-15 minutes until the rice is tender and the water is absorbed.
- 6
Fluff with a fork and serve hot.
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