Vegetable pulao
Item 1 of 1
- medium
- 6
- 1 hour 30 minutes
Mushrooms are great carriers of flavours, and Alfred Prasad's vegetable pulao recipe makes the most of this, with plenty of fragrant herbs and spices cooked into the vegetables. Finishing the curry off with a sprinkling of dried cranberries may seem unusual, but they add both tartness, sweetness and a splash of vibrant colour to the dish.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Mushroom curry
- 400g of chestnut mushrooms, halved
- 1/2 tsp cumin seeds
- 2 onions, sliced
- 1 green chilli, chopped
- 2 tsp ginger-garlic paste
- 1/4 tsp ground turmeric
- 1/4 tsp red chilli powder
- 2 tsp ground coriander
- 1 tomato, chopped
- 1/2 tsp tomato paste
- 2 tbsp of petit pois, frozen
- 1/4 bunch of coriander, chopped
- 1 pinch of salt
- 2 tbsp of vegetable oil
Rice
- 425g of basmati rice
- 3 cloves
- 3 cardamom pods
- 1 cinnamon stick
- 3 bay leaves
- 1 vegetable stock cube
- 1 knob of butter
To serve
- 2 tsp dried cranberries
- 2 onions, chopped
- 2 tbsp of vegetable oil
SAVE RECIPE
Method
1
For the curry, place a pan over a medium heat and add the oil. Once hot, add the cumin seeds, onions and green chilli, sauté until the onions are golden
- 2 tbsp of vegetable oil
- 1/2 tsp cumin seeds
- 2 onions, sliced
- 1 green chilli, chopped
2
Add the ginger-garlic paste, turmeric powder, red chilli powder and coriander powder, sauté for a further 2 minutes
- 2 tsp ginger-garlic paste
- 1/4 tsp ground turmeric
- 1/4 tsp red chilli powder
- 2 tsp ground coriander
3
Add the tomatoes, tomato paste and salt. Cook for 10-15 minutes, or until the oil separates
- 1 tomato, chopped
- 1/2 tsp tomato paste
- 1 pinch of salt
4
Turn up the heat and add the mushrooms. Cook for 5 minutes, then add the petit pois and sauté for another 2 minutes until the sauce thickens
- 400g of chestnut mushrooms, halved
- 2 tbsp of petit pois, frozen
5
Remove the pan from the heat. Stir in the chopped coriander and set aside
- 1/4 bunch of coriander, chopped
6
For the rice, fill a deep pan with 1 litre of water. Add the cloves, cardamom, cinnamon and bay leaves and bring to the boil
- 3 cloves
- 3 cardamom pods
- 1 cinnamon stick
- 3 bay leaves
7
Wash the rice, drain and set aside. Once the water is boiling, add the washed rice. Break a stock cube into the pot. Cook until the rice is just cooked - tender but with a bite, approximately 12-15 minutes
- 425g of basmati rice
- 1 vegetable stock cube
8
Once cooked, strain away the water and stir a knob of butter into the rice. Break it up with a fork and set aside
- 1 knob of butter
9
Clean the cranberries and soak in water. Place a pan over a medium heat and add a tablespoon of vegetable oil. Dry the cranberries and add to the pan, fry for 2-3 minutes
- 2 tsp dried cranberries
- 1 tbsp of vegetable oil
10
In a separate pan, heat another tablespoon of oil and once hot, fry the onions until very soft
- 1 tbsp of vegetable oil
- 2 onions
11
To serve, divide some of the rice into serving pots and spoon the mushroom curry on top. Top with another layer of rice and garnish with the cranberries and onions. Serve immediately
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024