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- 1 tbsp ghee or sunflower oil
- 1 tsp mustard seeds
- 1 cinnamon stick
- 1 tsp cumin seeds
- 3-4 cardamom pods (smashed open in a mortar & pestle)
- 1 cup of white basmati rice(or use ½ white, ½ red basmati rice)
- ½ cup finely diced sweet potato
- ½ cup frozen peas
- 3 tbsp raw unsalted cashews
- 2 tbsp sultanas
- 1 tsp salt
- 1/4 tsp black pepper
- boiling water
Heat up your oil on a moderate flame. Add the mustard seeds and fry off until they begin to pop.
Lower the flame and add the curry leaves, cumin seeds, cinnamon stick and cardamom pods
Next add the sweet potato and fry off in the spices for 5-10mins.
Add your rice and fry it for 1-2mins until it is slightly transparent.
Add the boiling water (enough to go about 1 inch above the rice), the sultanas and cashews. Bring to the boil on a moderate heat then turn down to a very low heat. Cook for 15mins with the lid on.
Finally stir in your peas, add a little more water if you need to then cook the rice, covered, for another 5mins
When the rice and veggies are cooked, season with salt and pepper and a squeeze of lemon juice.
The Pilau can be eaten as is or served with daal or curry.
Nadia Marshall is an Ayurvedic Consultant, Cook, Health Writer and Managing Director of the Mudita Institute & Health Clinic near Byron Bay. Their ‘WARMTH’ cookbook is available as a FREE download from their website.