Recipes from around the world

Rice and Fresh-Vegetable Pilaf

• Ingredients
• 5 tablespoons clarified butter
• 2 finely chopped onions
• 3 tsp. salt
• 360g basumati rice or other uncooked long grain white rice, washed and drained
• 225g. fresh green string beans, washed, trimmed and cut into 5cm lengths
• 2 medium sized carrots, scraped and cut into rounds 5mm thick
• 1 medium-sized green pepper, cut into thin strips
• 1 medium-sized potato, peeled and cut into 1cm cubes
• 170g fresh green peas or 300g pkt. frozen peas, defrosted
• 1ltr. water
• 1 tsp. garam masala
• 1 ½ tbs. finely chopped coriander

Method

1. Heat 3 ½ tbs. of the butter over moderate heat in a large, heavy casserole.
2. Add the onions and salt and fry for 7-8 minutes, stirring constantly, until the onions are soft and golden brown.
3. Stir in the rice and when the mixture is well blended, add the vegetables, water and garam masala and bring to the boil for 5 minutes, stirring frequently, then reduce the heat to low.
4.  Cover the pan with a sheet of foil, crimping the edges to hold it firmly in place. Set the lid on top and cook for about 20 minutes until the rice and vegetables are tender and all the liquid in the pan has been absorbed.
5. Serve heaped up on a plate and sprinkled with the remaining butter and coriander.

Serves 6-8

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