Indian Nut – Pilaf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g basmati, cooked very firm to the bite in salted water
- 1 onion (s), finely diced
- 2 cloves garlic, chopped
- 2 carrot (s), coarsely grated
- 2 tablespoon oil (peanut) or walnut
- 1 teaspoon, heaped cumin, ground
- 2 teaspoons, heaped coriander powder
- 2 teaspoons mustard seeds
- 6 cardamom pods, green
- 400 ml chicken broth
- 1 bay leaf
- 100 g cashew nuts, unsalted
- Salt and pepper, from the mill
- Parsley, or coriander leaves, chopped
Print Recipe
Pin Recipe Instructions
- Sauté the onion, carrots and garlic in oil in a non-stick pan. Then add the cumin, coriander, mustard seeds and cardamom as well as the pre-cooked rice. Fry for a few minutes and then add the stock. Add the bay leaf and slowly simmer until the liquid is absorbed.
- Before serving, remove the cardamom pods and the bay leaf, add the nuts, season with salt and pepper and sprinkle with coriander or parsley.
- Tip:
- If you like, you can roast the nuts beforehand, then they have a nicer aroma.
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