The perfect accompaniment to Chicken in Green Masala Sauce is a classic nut pulao.
This is a dish that is delicious on its own, but combined with the chicken curry – wow! It takes about the same amount of time to prepare and cook; they are two very easy dishes to prepare side-by-side, yet present beautifully and appear much more complex than they actually are!
Nut Pulao – serves 4-6
1-2T vegetable oil
1 onion, finely diced
1 clove garlic, crushed
1 large carrot, coarsely grated
225g basmati rice, soaked for 30 minutes
1t cumin seeds
2t ground coriander
2t black mustard seeds
4 green cardamom pods
450ml vegetable stock
1 bay leaf
3/4c unsalted cashew nuts
salt and black pepper
Heat the oil in a wok and fry the onion, garlic and carrot for four minutes.
Drain the rice and add to the wok with the cumin, coriander, mustard seeds and cardamom. Cook for two minutes.
Pour in the vegetable stock; add the bay leaf and season well.
Bring to the boil, lower the heat right down, cover and simmer very gently for 12 minutes.
Remove the pan from the heat – don’t lift the lid! – and stand for a further five minutes. Check that the rice is cooked – there will be small steam holes on the surface of the rice if it is done – and discard the bay leaf and the cardamom pods (which will have risen to the surface).
With a metal slotted spoon, stir in the cashew nuts and check the seasoning before serving.
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