Spiced vegetarian pilaf

INGREDIENTS

Olive oil

5 cardamom pods, bruised

2 tsp (10ml) cumin seeds

1 tsp (5ml) black mustard seeds

1 cinnamon stick

10 curry leaves

1 onion, finely chopped

2 cloves garlic, finely chopped

1 cups (375ml) basmati rice

1 cups (375ml) vegetable stock

1 cups (375ml) boiling water

Vegetables:

1 packet (100g) fresh shelled peas

1 packet (150g) sugar snap peas

packet (150g) baby marrows, thinly sliced

cup (80ml) each chopped coriander and mint

1 packet (100g) toasted cashew nuts

METHOD

Heat oil and fry spices for a few minutes. Add onion and fry until soft.

Add rice and fry until well coated.

Add the stock and water and bring to the boil. Simmer for 8 minutes.

Place vegetables on top of the rice, cover and cook for 8 more minutes.

Fluff rice with a fork, season and stir through herbs and nuts.

Serves 4

More good ideas:

Use any selection of crunchy green vegetables you like.

Add 2 tbsp of ready-made breyani mixed spices instead.

Recipe courtesy of Fresh Living