Garlic pilau rice

Chef: Rima

Serves approx. 4

This recipe is a delicious way to jazz up an otherwise basic carbohydrate and serve alongside your favourite curry dish! Chef Rima shared this recipe with us at our Community Café alongside roasted tandoori potatoes in tomato and spinach masala, daal and pakoras.

Ingredients

• 1–2 tbsp vegan butter

• 2–3 tbsp oil (enough to lightly coat the base of the pan)

• 4–5 whole garlic cloves

• 2 medium onions, finely chopped

• ½ thumb of ginger

• 2–3 garlic cloves (for blending)

• 1½ cups basmati rice, pre-washed

• 2¼ cups vegetable stock

Spices

• 1 tsp whole Indian 5 spice (Panch Phoron) - a blend of fennel seeds, fenugreek seeds, black/brown mustard seeds, cumin seeds and nigella seeds

• ½ tsp ground Indian 5 spice (Panch Phoron)

• ½ tsp cumin seeds

• ½–1 tsp garam masala

Method

1. Heat the vegan butter and oil in a wide pan over medium heat.

2. Add the whole garlic cloves and fry until golden. Gently mash them down and keep stirring so they don’t burn.

3. Add the chopped onions and cook, stirring regularly.

4. Blend the ginger with the extra garlic and add to the pan.

5. Continue cooking until the onions turn a deep golden-brown, almost caramelised.

6. Add the whole Indian 5 spice (seeds) and stir for 60 seconds until fragrant.

7. Then add the ground 5 spice, cumin seeds and garam masala to the pan and stir until well combined with the onions.

8. Add the washed rice and cook in the oil and spices for about 5 minutes, stirring so it’s well coated.

9. Pour in the vegetable stock, bring to a boil, then cover and simmer until the rice is cooked and fluffy.

10. Rest for a few minutes, fluff with a fork, and serve.