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Carrot and coriander pilaf

Jill Dupleix
Jill Dupleix

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Warm and spicy: Carrot and coriander pilaf.
Warm and spicy: Carrot and coriander pilaf.Natalie Boog

In the mood for a comforting bowl of rice? Think beyond risotto with this bright and perky carrot and orange pilaf, scented with Indian spices. Serve with lentils and warm naan or roti bread, or with grilled fish or chicken.

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Ingredients

  • 1 tbsp vegetable oil

  • 1 small onion, finely diced

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tbsp mustard seeds

  • 1 tsp ground coriander

  • 1 tsp turmeric

  • 250g grated carrot

  • 250g basmati rice, rinsed

  • 500ml water

  • 1 tsp salt

  • 1 lemon, quartered

Method

  1. Heat the oil in a lidded saucepan and cook the onion until soft. Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.

    Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 mins. Take from the heat for a further 5 mins, covered, then fluff up with two forks.

    To serve: Serve with lemon quarters and fresh coriander.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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