Carrot And Coriander Pilaf Recipe

Name: Carrot And Coriander Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 small onion, finely diced; 1 teaspoon coriander seed; 1 teaspoon cumin seed; 1 tablespoon mustard seeds; 1 teaspoon ground coriander; 1 teaspoon turmeric; 250 g carrots, grated; 250 g basmati rice, rinsed; 500 ml water; 1 teaspoon salt; 1 lemon, quartered

Servings: persons

1 tablespoon vegetable oil
1 small onion, finely diced
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon mustard seeds
1 teaspoon ground coriander
1 teaspoon turmeric
250 g carrots, grated
250 g basmati rice, rinsed
500 ml water
1 teaspoon salt
1 lemon, quartered

1
Heat the oil in a lidded saucepan and cook the onion until soft.
2
Add the coriander, cumin and mustard seeds, ground coriander and turmeric and cook for 1 minute, then add the carrot, stirring well.
3
Add the rice, water and salt and bring to the boil, stirring. Cover tightly and simmer very gently, undisturbed, for 15 minutes.
4
Take from the heat for a further 5 mins, covered, then fluff up with two forks.
5
Serve with lemon quarters and fresh coriander.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 small onion, finely diced, 1 teaspoon coriander seed, 1 teaspoon cumin seed, and more.

Yes, Carrot And Coriander Pilaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot And Coriander Pilaf

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