This Pilau is an adaptation of a Pakistani recipe from Curry by Vivek Singh (a much-used book in my house). If you're not hugely into spicy food, this is a great introduction as it's not too hot, more earthy and hearty.
Serve it as a side dish, or as a main with a tomato salad and a great big dollop of yoghurt. The pea quantities aren't too precise - use whatever you have around. I used up some soya beans and chickpeas, but you could add garden peas, broad beans or ever chopped up fine beans. Easy peasy!
Multi-pea Pilau (serves 2 greedy people as a main)
- 200g basmati rice, rinsed well and soaked in cold water for about an hour
- 1 red onion, sliced finely
- 1 thumb size knob of fresh ginger, sliced into matchsticks
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp black peppercorns
- 1/2 tsp salt
- 1 tin of chickpeas, drained
- A handful of soya beans, garden peas, broad beans or whatever you fancy
- Natural yoghurt, to serve
- Put plenty of vegetable oil in the bottom of a saucepan - enough to coat the base of the pan.
- Fry the sliced onions until golden brown.
- Add the ginger, spices and salt to the pan and fry for a minute or so until fragrant.
- Add 250ml water, bring to the boil.
- Add the drained rice, chickpeas and other peas. Cover and simmer for 15 minutes.
- Uncover the saucepan, cover with a damp tea towel and replace the lid. Turn the heat down to the lowest setting and leave to cook for another 25 minutes.
- Fluff it up, add a splodge of yoghurt and dig in!