Vegetable Pilau Rice Recipes

GORDON RAMSAY'S VEGETABLE PILAU RICE RECIPE

Gordon Ramsay's vegetable pilau rice recipe image

This is the celeb chef's version of the classic Indian takeaway favourite, vegetable pilau rice, from the Channel 4 series Gordon's Great Escape

Provided by Gordon Ramsay

Categories Dinner

Time 1h20m

Yield Serves: 4-6

Number Of Ingredients 22

Ingredients

400g basmati rice
1 tbsp vegetable oil
2 tbsp ghee or melted unsalted butter (ghee is not suitable for vegetarians)
1 cinnamon stick
6 cloves
4 cardamom pods, lightly crushed
2 bay leaves
2 star anise
2 onions, peeled and finely sliced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp red chilli powder
Sea salt
50g mushrooms, cleaned and roughly chopped
75g green beans
150g cauliflower, cut into florets
1 large carrot, peeled and finely chopped
100g peas, thawed if frozen
850ml water
30g raisins
30g toasted pistachio nuts

Steps:

Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
Fry for a minute until they begin to crackle and smell fragrant.
Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.

Nutrition Facts : @context https

SPICY VEGETABLE PILAU WITH CUCUMBER RAITA

Spicy vegetable pilau with cucumber raita image

Replace rice with freekeh for a deliciously different, low-calorie one-pot with red pepper and sweet sultanas

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper

Time 40m

Number Of Ingredients 20

Ingredients

2 garlic cloves
1 tbsp rapeseed oil
1 large onion , quartered and sliced
thumb-sized piece ginger , chopped
1 cinnamon stick
½ tsp cumin seeds
seeds from 8 cardamom pods
1 tsp ground turmeric
1 tsp ground coriander
1 red chilli , halved, deseeded and sliced
1 large red pepper , deseeded and diced
50g freekeh
350ml vegetable stock (made with 2 tsp reduced-salt bouillon powder)
25g sultanas
½ pack coriander , chopped
40g cashew nuts
1 garlic clove
150ml pot bio-yogurt
¼ cucumber , grated
2 tbsp chopped mint

Steps:

Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat the oil for the pilau in a large open pan, and fry the onion and ginger for 5 mins until softened. Stir in the whole and ground spices, and cook for a few secs to release their aromas. Add the chilli, red pepper and freekeh, stir briefly, then tip in the stock and sultanas. Simmer for 15 mins until the freekeh is tender but still nutty, adding the chopped garlic for the final 2 mins. The stock should have reduced and absorbed into the freekeh now.
Meanwhile, finish the raita by stirring the yogurt, cucumber and mint into the grated garlic.
When the pilau is cooked, stir in the coriander and cashews, and serve with the raita.

Nutrition Facts : Calories 471 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 27 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium

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