Easy Vegetable Pilau Rice (vegan)
This quick vegetable pilau rice recipe is the perfect standalone dish or accompaniment to curries. Vegan, gluten-free, and ready in under 30 minutes!
Servings 4
Calories 339kcal
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.