Mushroom and carrot pilau
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Spice up boring boiled rice with the wonderful flavours of this vegetarian, coconut balti
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Serves: 4
Ingredients
- 300g (11 oz) basmati rice
- 1½ ltr boiling water (for cooking the rice)
- 4 tbsp balti paste
- 3 tbsp vegetable oil
- 2 tsp cumin seeds
- 2 tsp fresh root ginger, chopped
- 1 tsp green chilli, chopped
- 100g (3½ oz) onions, sliced
- 100g (3½ oz) carrots, diced
- 225g (8 oz) mushrooms, diced
- 25g (1 oz) butter
- 50ml (2 fl oz) cream
- 50g (2 oz) fresh grated coconut
- 2 tbsp fresh mint leaves, chopped
- Salt, to taste
Method
- Wash the rice in several changes of water and leave to soak in cold water for 30 minutes.
- In a large pan bring the water to boil. Add 1 tbsp of balti paste.
- Heat the oil in a separate pan and add the cumin seeds. When they start to crackle add the ginger and green chilli. After a few minutes add the onions. Once they have started to turn translucent, which should be in about 2 minutes, stir in the remaining balti paste.
- Add the carrots and mushrooms and cook for about 4 minutes. Check the salt and adjust if necessary. Stir in the butter, cream and grated coconut, reserving a little for garnish. Allow to heat through before adding the mint leaves. Set aside.
- Drain the rice and add to the boiling water. Cook for about 5 minutes before checking whether it is just cooked through. Drain the water and leave for 5 minutes.
- Mix together the mushroom and carrot mixture with the rice and serve immediately. Garnish with the remaining grated coconut.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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