Easy Vegetable Pilau Rice

This quick vegetable pilau rice recipe is the perfect standalone dish or accompaniment to curries. Vegan, gluten-free, and ready in under 30 minutes!

Course Main Course, Side Dish

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 339kcal

Author Shivani Raja

Ingredients

6 Baby Potatoes
1 tbsp Sunflower Oil
1/4 tsp Mustard Seeds
4-5 Cloves
2-3 Cinnamon Sticks small
1 cup Basmati Rice
1 cup Frozen Peas
1/4 tsp Chilli Powder
1/4 tsp Dried Cumin
1/4 tsp Dried Coriander
1/2 tsp Turmeric
3/4 tsp Salt

Instructions

Peel and dice the potatoes into 2cm chunks.
Add the oil, mustard seeds, cloves and cinnamon sticks to a large saucepan over medium heat. Once the spices begin to crackle, add the diced potatoes along with 1/2 cup boiling water.
Cover the pan, turn the heat down to medium-low, and allow the potatoes to steam for 5 minutes.
Meanwhile, measure out the rice into a bowl and rinse it: cover with cold water and use your hand to 'stir' the rice until the water becomes opaque. Then drain this water away and repeat 1-2 more times. The final time, leave the rice in the water and allow it to soak.
Once the potatoes are softened, add the frozen peas to the saucepan. Drain the rice and add to the pan along with 2 cups of boiling water.
Add the spices: 1/4 tsp chilli powder, 1/4 tsp cumin, 1/4 tsp coriander, 1/2 tsp turmeric and 3/4 tsp salt. Stir to combine then turn the heat to low and simmer for 10-15 minutes.
Stir the rice occasionally to prevent it sticking to the bottom of the pan. When most of the water has gone, taste the rice. If it is still chewy, add a further 1/2 cup of boiling water and cook until the rice is soft.
Serve the pilau rice with lemon wedges and fresh coriander. Enjoy!

Notes

The pilau rice will store in an airtight container in the fridge for 2-3 days.

Nutrition