Vegetable pulao

  • Main
  • medium
  • 6
  • 1 hour 30 minutes


First published in 2015
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Mushroom curry


To serve

For the curry, place a pan over a medium heat and add the oil. Once hot, add the cumin seeds, onions and green chilli, sauté until the onions are golden
Add the ginger-garlic paste, turmeric powder, red chilli powder and coriander powder, sauté for a further 2 minutes
Add the tomatoes, tomato paste and salt. Cook for 10-15 minutes, or until the oil separates
Turn up the heat and add the mushrooms. Cook for 5 minutes, then add the petit pois and sauté for another 2 minutes until the sauce thickens
Remove the pan from the heat. Stir in the chopped coriander and set aside
For the rice, fill a deep pan with 1 litre of water. Add the cloves, cardamom, cinnamon and bay leaves and bring to the boil
Wash the rice, drain and set aside. Once the water is boiling, add the washed rice. Break a stock cube into the pot. Cook until the rice is just cooked - tender but with a bite, approximately 12-15 minutes
Once cooked, strain away the water and stir a knob of butter into the rice. Break it up with a fork and set aside
Clean the cranberries and soak in water. Place a pan over a medium heat and add a tablespoon of vegetable oil. Dry the cranberries and add to the pan, fry for 2-3 minutes
In a separate pan, heat another tablespoon of oil and once hot, fry the onions until very soft
  • 1 tbsp of vegetable oil
  • 2 onions
To serve, divide some of the rice into serving pots and spoon the mushroom curry on top. Top with another layer of rice and garnish with the cranberries and onions. Serve immediately
First published in 2015
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