Give your rice sides a mega flavor boost with these
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Rice and lentil pilau
Rice and lentil pilau
·
Serves 6
·
Prep 10 minutes
·
Cook 25 minutes
Ingredient
·
2 tablespoons vegetable oil
·
1 large brown onion, halved, thinly sliced
·
2 garlic cloves, crushed
·
2 teaspoons garam masala
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1½ cups basmati rice
·
3 cardamom pods, bruised
·
8 fresh curry leaves
·
1 cinnamon stick
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400g can lentils, drained, rinsed
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¹⁄³ cup currants
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¼ cup flaked almonds, toasted
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¼ cup fresh coriander sprigs
Recipe
1.
Heat oil in a heavy-based saucepan over
medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened.
Add garlic and garam masala. Cook, stirring, for 1 minute or until fragrant.
Add rice, 2½ cups cold water, cardamom, curry leaves and cinnamon. Stir to
combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12
minutes or until liquid is almost absorbed and rice is just tender.
2.
Add lentils. Stir to combine. Set aside,
covered, for 5 minutes or until liquid is absorbed and rice is tender. Remove
and discard cardamom pods and cinnamon stick.
3.
Add currants. Season with salt and pepper. Toss
gently to combine. Serve sprinkled with almonds and coriander.
Nutrition: (per serve) 1335kJ; 8.8g fat;
1g sat fat; 7.1g protein; 51.4g carbs; 3.5g fibre; 0mg chol; 140mg sodium.
Cook’s note Use a heavy-based pan to
help stop rice sticking to the base.
