Pretty Pulao

    Pretty Pulao


    35 people made this

    About this recipe: This is a great smelling pulao with aloo, capsicums and matar. It's quite filling too!

    Serves: 4 

    • 1 tablespoon oil (rapeseed preferred)
    • 1 onion, chopped
    • 1 tablespoon minced fresh ginger
    • 1 clove garlic, minced
    • 1/2 teaspoon ground coriander seed
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon ground cumin
    • 225g basmati rice, soaked and drained
    • 75g lentils
    • 3/4 teaspoon salt
    • 750ml water
    • 1 potato, peeled and diced
    • 1 red capsicum, chopped
    • 75g frozen peas
    • 3 tablespoons raisins
    • knob butter (optional)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a large frying pan, heat the oil over medium heat. Add the onion, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg and cumin. Cook for 3 minutes more, stirring frequently.
    2. Pour the rice into the pan and sauté the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the pan. Pour water into the pan, stir.
    3. Place the potatoes into the pan. Bring the mixture to the boil, cover and turn heat to low. Cook for 10 minutes.
    4. Place the red capsicum, peas and raisins into the pan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

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