Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 175 g Basmati rice, rinsed

  3. 60 g red lentils, rinsed

  4. 1 bay leaf

  5. 6 cardamom pods, split

  6. 1 tsp ground turmeric

  7. 6 cloves

  8. 1 tsp cumin seeds

  9. 1 cinnamon stick, broken

  10. 1 onion, chopped

  11. 225 g cauliflower, broken into small florets

  12. 1 large carrot, diced

  13. 100 g frozen peas

  14. 60 g sultanas (golden raisins)

  15. 600 ml fresh vegetable stock

  16. salt and pepper

  17. naan bread, to serve

Instructions Jump to Ingredients ↑

  1. Place the rice, lentils, bay leaf, spices, onion, cauliflower, carrot, peas and sultanas in a large saucepan. Season with salt and pepper and mix well.

  2. Pour in the stock, bring to the boil, cover and simmer for 15 minutes, stirring occasionally, until the rice is tender. Remove from the heat and leave to stand, covered, for 10 minutes to allow the stock to be absorbed. Discard the bay leaf, cardamom pods, cloves and cinnamon stick.

  3. Meanwhile, make the caramelized onions. Heat the oil in a frying pan and fry the onions over a medium heat for 3 to 4 minutes until just softened. Add the caster sugar, raise the heat and cook, stirring for a further 2 to 3 minutes until the onions are golden.

  4. Gently mix the rice and vegetables and transfer to warm serving plates. Spoon over the caramelized onions and serve with plain, warmed naan bread.


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