Spiced Vegetable Pilau with Cauliflower, Potato and Ginger
Add some spice to your midweek meal with this vegetarian main course. An exciting rice dish that is full of flavour and texture from the potatoes, cauliflower, ginger and garlic
4 Tbsp Sunflower Oil
2 Onions, peeled and sliced thinly
2 Bay Leaves
1 Tsp Cumin Seeds
10 Back Peppercorn
4 Garlic Cloves, peeled and chopped
4 cm Ginger, chopped
2 Green Chillies
3 Tbsp Unsalted Butter
1 Tbsp Coriander Seeds, coarsely crushed
¼ Tsp Mild Chilli Powder
1 Tsp Turmeric
1 Tsp Garam Masala
350 g Potatoes, cut into quarters
3 Tbsp Greek Yogurt
500 ml Vegetable Stock
350 g Cauliflower, cut to florets
250 g Basmati Rice
Sea Salt to taste
Fresh Coriander for garnish
In a large frying pan heat the Oil on a medium heat and add two thirds of the Onions
Fry for 10-12 minutes stirring every few minutes
As they begin to turn golden brown drain the fried onions on kitchen paper and set aside
Coarsely crush the whole spices in a pestle and mortar and set aside
Add the Garlic, Ginger and Chilli in a blender and blitz to a fine smooth paste with a splash of water
Heat the Butter in a large heavy bottom sauce pan on a medium heat until the foam begins to subside
Add the crushed coarse spices and fry for 30 seconds
Add the remaining onions and stir well frying for 8-10 minutes
Now add the Garlic, Ginger and Chilli paste and fry for a minute.
Add the coarse crushed Coriander Seeds, Mild Chilli Powder, Turmeric and Garam Masala
Add a splash of water, scrape the bottom of the pan stir well and fry for 30 seconds.
Add the potatoes and cook for 5 minutes.
Taking the pan off the heat add the yogurt stir well and put it back on a low heat
Add half the amount of Stock and simmer with the lid on for 4 minutes
Stir well, season to taste and add the cauliflower florets
Continue simmering with the lid on for 5 minutes.
Now add the Rice, a handful of fried Onions and the remaining Stock
Put the heat up to medium and cook for 5 minutes without the lid
Turn the heat back to a low setting and continuing cooking with the lid on for 14-15 minutes.
Turn the heat off and let the pilau rest
Serve with the remaining fried Onions for garnish and some fresh Coriander
Accompany the pilau with raita and a kachumber salad.