Vegetarian Kabuli Pilau with Raita
Kabuli Pilau is a variety of pilaf that originates in Afghanistan. The perfect recipe for gatherings and special occasions but quick enough for an easy midweek meal, this versatile dish is filled with warming spices for a delicious aroma.
Tildalicious tip: Instead of almonds and pumpkin seeds, use lamb. Just marinate it in the spices that are used for the carrots.
For the Pilau:
1 pouch Tilda Pilau rice
1 tsp garam masala
1/2 tsp ground ginger
Handful toasted flaked almonds
Handful pumpkin seeds
1 tsp vegetable oil
1 small onion, very finely chopped
2 cloves garlic, crushed
2 cardamom pods
2 medium carrots, peeled and coarsely grated
1 small green chilli, finely chopped
For the Raita:
125g low fat yoghurt
2 sprigs of mint, leaves removed and finely chopped
80g peeled and chopped cucumber
- Mix the garam masala and ginger together on a large plate and coat the grated carrot in the spices.
- Heat the oil in a non stick frying pan and add the onion, garlic, cardamom, grated carrot, sultanas with a pinch of salt. Cover with a lid or foil on and let the carrot mixture sweat over a low heat for 8 - 10 minutes, stirring occasionally.
- Meanwhile, make the raita by combining the yoghurt, mint and cucumber together and heat the Tilda Pilau rice according to pack instructions.
- Place the cooked carrots into a large bowl and stir through the hot rice, and keep warm. Add the pumpkin seeds and toasted flaked almonds before serving.