Indian pilaf

Recipe from: 1/13/2000 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 2
    fresh red chillies, seeded and finely chopped
  • 1
    medium-sized onion, sliced
  • 2
    courgettes, sliced
  • 15
    ml
    mild curry powder
  • 65
    ml
    coconut
  • 65
    ml
    seedless raisins
  • 250
    ml
    long-grain rice
  • 1
    chicken stock cube, dissolved in boiling water
  • 500
    ml
    boiling water
  • 30
    ml
    fresh lemon juice
  • 65
    ml
    frozen peas
  • 15
    ml
    chopped fresh parsley
  • 125
    ml
    almonds, toasted and coarsely chopped
  • salt and freshly ground black pepper
 

Method

+/- 40 min
 
Preheat the oven to 180 ºC and spray a casserole dish with non-stick spray. Heat the oil and fry the chillies, onion and courgettes until tender. Add the curry powder and stir fry for another minute. Add the coconut, raisins and rice to the curry mixture and spoon into the casserole dish. Pour over the stock and lemon juice. Cover and bake for 30 minutes until nearly done, add the peas and bake for another 10 minutes until the water has been absorbed, the rice is cooked and the peas are hot. Stir in the parsley and almonds and season with salt and pepper to taste. Serves 4-6.
 

Read more on: starch  |  bake
 

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