Difference between revisions of "Cashew nut pilau rice"

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|title=Cashew nut pilau rice, Indian recipe
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|description=A fragrant and slightly spicy rice which is ideal to serve with curries or to eat on its own as a snack
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|Servings = 4-6
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|TotalCalories = 1194
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|PortionCalories = 298
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|DatePublished=24th October 2012
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|Author = JuliaBalbilla
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|Servings = 4-6
 
  |Difficulty = 2
 
  |Difficulty = 2
 
  |TotalTime = 50 minutes
 
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A fragrant and slightly spicy [[Rice|rice]] which is ideal to serve with [[Curries|curries]] or to eat on its own as a [[Snack|snack]].
 
A fragrant and slightly spicy [[Rice|rice]] which is ideal to serve with [[Curries|curries]] or to eat on its own as a [[Snack|snack]].
===Ingredients===
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{{RecipeIngredients
 
{{RecipeIngredients
 
| 225g [[Basmati rice|basmati rice]]
 
| 225g [[Basmati rice|basmati rice]]
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| Seasoning
 
| Seasoning
 
| [[Coriander leaves]], chopped (to garnish)
 
| [[Coriander leaves]], chopped (to garnish)
 
 
 
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===Method===
 
===Method===
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===Variations===
 
===Variations===
 
Use any [[Nuts|nuts]] you like and add [[Chillies|chillies]] and/or other [[Vegetables|vegetables]].  For extra piquancy, substitute the [[Peanut oil|peanut oil]] with culinary [[Mustard oil|mustard oil]].
 
Use any [[Nuts|nuts]] you like and add [[Chillies|chillies]] and/or other [[Vegetables|vegetables]].  For extra piquancy, substitute the [[Peanut oil|peanut oil]] with culinary [[Mustard oil|mustard oil]].
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[[Category:Accompaniments]]
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[[Category:Vegetarian recipes]]
 
[[Category:Vegetarian recipes]]
 
[[Category:Boiled or simmered]][[Category:Pan fried]]
 
[[Category:Boiled or simmered]][[Category:Pan fried]]
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[[Category:Unusual recipes]]

Latest revision as of 09:29, 23 November 2014


Cashew nut pilau rice
Difference between revisions of
Servings:4-6
Calories per serving:298
Ready in:50 minutes
Prep. time:30 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012
The ingredients

A fragrant and slightly spicy rice which is ideal to serve with curries or to eat on its own as a snack.


Ingredients

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Method

  1. Soak the rice in cold water for at least 30 minutes, then drain well.
  2. Heat the oil in a saucepan, add the onion, carrot and garlic and cook gently for 3-4 minutes.
  3. Add the rice and spices and cook for a further 2 minutes, stirring constantly so that all the grains of rice are coated in the oil.
  4. Pour in the stock and add the bay leaves and seasoning.
  5. Bring to the boil, reduce the heat and simmer, covered, until the rice is cooked and has absorbed the liquid - about 12-15 minutes.
  6. Discard the bay leaves and stir in the nuts.
  7. Adjust seasoning and garnish with the coriander leaves.

Variations

Use any nuts you like and add chillies and/or other vegetables. For extra piquancy, substitute the peanut oil with culinary mustard oil.

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