Indian Pilau Rice with Veggie Curry
- For the lemon rice
- 1 ¼ cups Basmati rice (well rinsed and drained)
- 3 Tbsps Oil
- ¾ cup Cashews (halved)
- 1 tsp Mustard seed
- 1 Tbsp yellow Split lentil
- 2 dried, red chili peppers (chopped)
- 1 tsp freshly grated ginger
- 1 tsp Turmeric
- lemon juice
- 2 Tbsps Shredded coconut
- For the cauliflower curry
- 4 Tbsps Oil
- 1 dried, whole chili pepper
- ½ tsp Mustard seed
- 1 carrot (sliced)
- 3 tsps freshly grated ginger
- 1 tsp Chili powder
- ½ tsp Turmeric
- 2 tsps ground cilantro
- 1 tsp ground Cumin
- ½ tsp salt
- 1 Cauliflower (broken into florets)
- 3 ½ ozs peas
- To garnish
1 Small pot, 1 Skillet, 1 Baking sheet, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Food processor
For the lemon rice: put the rice into a pan and cover with cold water. Bring to a boil, reduce the heat, cover and cook for about 10 minutes until cooked. Remove from the heat, drain off any remaining water, cover and leave to stand for 5 minutes.
Heat the oil in a frying pan and cook the cashew nuts until golden. Remove the nuts with a slotted spoon and drain on absorbent kitchen paper.
Add the mustard seeds to the pan and heat until the mustard seeds 'pop'. Add the lentils and chillies and cook for a few minutes until starting to colour, but not brown.
Add the ginger, turmeric and salt to taste. Add a splash of water and cook for 1 minute, stirring. Add lemon juice to taste and cook for a further 1 minute.
Remove from the heat and stir in the rice and coconut until well mixed. Season to taste with salt.
For the cauliflower curry: heat the oil in a large pan over a high heat. Add the whole chilli and cook for a few seconds until starting to brown. Add the mustard seeds and when they 'pop, ' add the remaining spices and salt and stir well.
Reduce the heat to low and add the carrots. Cook for 2-3 minutes, stirring until the oil has been absorbed.
Stir in the cauliflower until coated with the oil and spices. Cover and cook gently for about 15 minutes until the caulflower is tender. Add a little water if the pan becomes dry. Add the peas for the last 2-3 minutes of cooking.
Place in a serving dish and garnish with coriander.