Anglo-Indian Spring Vegetable Pilaf

Ingredients

In this Anglo-Indian adaptation of the Italian risotto primavera, we incorporate the bold and aromatic spices of Anglo-Indian cuisine, such as cumin, turmeric, and garam masala, to infuse the dish with a unique flavor profile. Additionally, we use fragrant basmati rice instead of Arborio rice to enhance the Indian influence. The dish is garnished with fresh cilantro and a squeeze of lemon juice, adding a refreshing element to the traditional risotto. We alse have the original recipe for Risotto primavera, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon ghee or vegetable oil 1 tablespoon ghee or vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup (150g) peas 1 cup (150g) peas
• 1 cup (150g) diced carrots 1 cup (150g) diced carrots
• 1 cup (150g) chopped asparagus 1 cup (150g) chopped asparagus
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 64g, 5g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the ghee or vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the cumin seeds, turmeric powder, and garam masala to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the basmati rice to the pot and stir to combine with the spices and onions. Cook for 2-3 minutes, stirring occasionally.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
6. 6.
   After 15 minutes, add the peas, diced carrots, and chopped asparagus to the pot. Stir gently to incorporate the vegetables into the rice.
7. 7.
   Cover the pot again and continue to simmer for an additional 10-15 minutes, or until the rice is cooked and the vegetables are tender.
8. 8.
   Season the pilaf with salt and freshly ground black pepper to taste.
9. 9.
   Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
10. 10.
    Fluff the pilaf with a fork before serving. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Cumin seeds — Toast the cumin seeds in a dry pan for a few seconds to enhance their aroma before adding them to the dish.
• Garam masala — Use freshly ground garam masala for the best flavor. If unavailable, store-bought garam masala can be used as a substitute.

Tips & Tricks

• For a richer flavor, you can substitute vegetable broth with homemade vegetable stock.
• Customize the dish by adding other seasonal vegetables like bell peppers or zucchini.
• To make the pilaf more indulgent, top it with toasted slivered almonds or cashews before serving.
• If you prefer a spicier pilaf, add a pinch of red chili flakes or finely chopped green chilies.
• Leftover pilaf can be transformed into delicious stuffed bell peppers by filling the mixture into hollowed-out peppers, topping with cheese, and baking until tender.

Serving advice

Serve the Anglo-Indian Spring Vegetable Pilaf as a main course accompanied by a cooling cucumber raita or a tangy tomato chutney. It can also be served as a side dish alongside grilled chicken or roasted lamb for a complete meal.

Presentation advice

To enhance the presentation, garnish the pilaf with a sprinkle of paprika or a drizzle of coconut milk. Serve it in a colorful serving dish to showcase the vibrant colors of the spring vegetables.