Shahi veg pulao

Name: Shahi veg pulao
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp vegetable or sunflower oil; 2 bay leaves; 1 tsp cumin seeds; 4 cardamom pods; 4 cloves; 1 stick cinnamon; 1 onion, thinly sliced; 1 carrot, peeled and cut into small cubes; 1 potato, peeled and cut into small cubes; 100 g frozen peas; 1½ tsp salt; ¼ tsp Coarsely ground black pepper; 1 tsp garam masala; 1 tsp ground cumin; 300 g basmati rice; 2 tbsp ghee; 8 cashew nuts, roughly chopped; 8 almonds, roughly chopped; 10 raisins, roughly chopped

A simple but delicious recipe from Chetna Makan, made with lots of veg and plenty of nuts and raisins to give it a regal finish – ‘shahi’ means regal

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Vegetarian1 of your 5 a daySource of potassium

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins
Plusresting

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2 tbsp vegetable or sunflower oil
2 bay leaves
1 tsp cumin seeds
4 cardamom pods
4 cloves
1 stick cinnamon
1 onion, thinly sliced
1 carrot, peeled and cut into small cubes
1 potato, peeled and cut into small cubes
100g frozen peas
1½ tsp salt
¼ tsp Coarsely ground black pepper
1 tsp garam masala
1 tsp ground cumin
300g basmati rice
2 tbsp ghee
8 cashew nuts, roughly chopped
8 almonds, roughly chopped
10 raisins, roughly chopped

Heat the oil in a medium saucepan. Add the bay leaves and whole spices and let them sizzle for a few seconds. Add the onion and gently fry for about 5 minutes, or until softened.
Add the carrot and potato and cook over a high heat for 2 minutes, then stir in the peas. Add the salt, pepper and ground spices and mix together well.
Add the rice and stir it all to combine. Slowly add 700ml boiling water, bring to a boil, cover and cook for 15 minutes on a low heat. Leave to rest for 10 minutes before opening the lid.
Heat the ghee in a small pan and add the nuts and raisins, letting them sizzle until they begin to change colour. Scatter the nuts and raisins over the rice, drizzle with the ghee and serve immediately

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