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  • Writer's pictureLiz Kameen

Recipe: Meera Sodha's Gardeners Question Time Pilau

Taken from 'Fresh India' by Meera Sodha.

  1. Wash 300g basmati rice in cold water, then soak in warm water for 10 mins. Wehn the rice has soaked, make up 450ml veg stock and pour into deep lidded saucepan. Drain rice, add to stock and bring to boil. Cook for 2 mins, then cover with lid turn heat downand simmer for 10 mins. Turn heat off and leave to rest and steam.

  2. Meanwhile, pod 200g broad beans, cover briefly with boiling water then drain and place in pan of cold water. Squeeze each gently to remove from pods (the annoying bit! - if no broad beans then just replace with extra peas.)

  3. Put 2 tbsp rapeseed oil into a large lidded pan over medium heat and when hot add 1 tsp cumin seeds and a 4 cm cinnamon stick. Leave to sizzle until fragrant, then add the onions. Cook for 6-8 minutes, til onions are translucent and softening. Then add ginger (3 cm, peeled and grated), garlic (4 cloves, crushed) and green chillies (finely sliced) and cook for another 5 minutes.

  4. Add 400g broccoli florets (if you have), stir to mix., then add 5 tbsp water and cover immediately. After 2 mins, add 200g sliced courgettes and a couple more tbsp water. After another couple of mins add broad beans and 200g peas, plus salt and pepper. Cook for another couple of minutes then take off the heat and fold in the rice.

  5. Once the greens and rice are mixed, check the seasoning then sprinkle herbs on top (dill and mint). Serve with wedges of lemon and yoghurt / raita.

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