Crusty Vegetable Pilaf
June 22nd 2008 08:43
2 cups basmati rice
300 gm pumpkin, chopped into pieces
1 large red-skin potato, cubed (with skin)
˝ red capsicum, cut into large pieces
˝ green capsicum, cut into large pieces
1 onion, thinly sliced
Seasoning:
1 tablespoon ghee
50g butter
Large pinch saffron
1 cinnamon stick
1 teaspoon biryani masala
Salt to taste
Cucumber drizzle:
˝ cucumber, peeled
1 garlic clove, peeled
Handful mint
4 tablespoons yoghurt
1 tablespoon fresh lemon juice
Salt to taste
1. Heat the butter, saffron and two tablespoons of water in a cup in the microwave on high for about 30 seconds. Set aside and allow to infuse.
2. Rinse the rice and add to a pan of boiling, salted water and cook for 5 mins. The rice should be nearly done but still hard in the centre.
3. Heat the ghee in a large pot. Add the onion and fry for about 2 mins.
4. Next, add the pumpkin and potato and fry for a further 5 mins until starting to brown, followed by the carrot and capsicum.
5. Fry for a further 5 mins until all vegetables are soft.
6. Next, remove half the vegetables from the pot. Spoon half the saffron butter over the vegetables, and then top with half the rice. Add the remaining vegetables over the rice, spoon with the saffron butter and the remaining rice.
8. Place a dishcloth over the pot and cover tightly with the lid. Cook the rice on the lowest heat for about 30 mins. The rice should be completely tender by then and would have formed a golden crust on the bottom.
9. While the rice cooks, place all the ingredients for the cucumber drizzle in a food processor and blend until smooth. Allow to cool in the fridge.
10. Serve the rice with the cucumber drizzle.
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