Carrot Pilaf with Coriander Chutney

Ingredients


  • Rapeseed Oil (2 tbsp): For frying.
  • Onion (1 large): Finely sliced.
  • Ginger (2 tbsp): Grated, divided.
  • Green Chillies (2): Sliced, divided.
  • Garlic Cloves (2): Crushed.
  • Coriander Seeds (2 tsp): Crushed.
  • Cardamom Pods (4): Bruised.
  • Cinnamon Stick (½): For flavor.
  • Garam Masala (1 tbsp): Aromatic spice blend.
  • Carrots (400g): Half coarsely grated, half sliced on an angle.
  • Basmati Rice (300g): Rinsed well.
  • Vegetable Stock (600ml): Hot.
  • Coriander (large bunch): Finely chopped (stalks included), divided.
  • Cashews (60g): Toasted and chopped, divided.

Method

  • Fry the Onions:
  • Heat the oil in a large pan with a tight-fitting lid.
  • Add the onions and a pinch of salt. Fry over medium heat for 10–15 minutes until golden and crisp.
  • Remove the onions with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
  • Cook the Vegetables and Spices:
  • Add half the ginger, half the chillies, all the garlic, spices, and both types of carrots to the pan.
  • Fry for 6–8 minutes until the carrot slices start to turn golden.
  • Cook the Rice:
  • Stir in the rice, then add the stock, a handful of coriander, salt, and black pepper.
  • Bring to a simmer, then reduce the heat to low. Cover with a lid and cook for 12–15 minutes until the liquid is absorbed and the rice is tender.
  • Make the Coriander Chutney:
  • Blend the remaining ginger, green chilli, most of the cashews, and most of the remaining coriander with 50ml water until smooth.
  • Add 2–3 tbsp more water if needed for a spoonable consistency.
  • Assemble and Serve:
  • Fluff the rice with a fork.
  • Spoon the coriander chutney over the pilaf.
  • Sprinkle with fried onions, reserved coriander, and the remaining cashews.