Pilau Rice With Andrea Lucy Flanagan
Ingredients
1 tbsp olive oil
2 banana shallots, finely diced
3 garlic cloves, minced
1 green chili, finely diced
1 red chili, finely diced
1 tbsp turmeric, ground
2 tsp cumin, ground
1 tsp salt
1 ½ cups Biona Himalayan basmati white rice
700 ml veggie stock
75g pomegranate seeds
50g almonds, skin on, sliced
50g mint and coriander leaves
4 tbsp natural coconut yoghurt
1 lemon, zest and juice of
1 tbsp agave syrup
Method
- Heat the oil gently in a large pot with a lid.
- Add the shallots, chilies, and garlic, and sauté for a couple of minutes.
- Add the spices and cook until fragrant, stirring occasionally.
- Stir in the rice and toss in the flavored oil, cook for 1 minute, then add the stock.
- Bring up to a simmer, then cover, reduce heat, and cook for 12 minutes or until the rice is cooked through.
- Transfer to a serving dish and top with the pomegranate seeds, herbs, sliced almonds, and lemon zest.
- Mix the yogurt, honey, and lemon juice in a small bowl, whisk till combined.
- Serve with the rice.
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