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Vegetable Pulao with Green and Black Olives

Vegetable Pulao with Green and Black Olives

bar Vegetable Pulao with Green and Black Olives

Picture by Werner Van Peppen

Serves 4

3 tbsp olive oil
2-3 green cardamom pods
2-3 pieces cassia bark
1 onion, sliced
50g peas
2 carrots, peeled and chopped into 2cm pieces
1/2 tsp salt (optional)
1/2 tsp cumin seeds
250g Basmati rice, rinsed thoroughly
8-10 green pitted olives
10 black pitted olives


Heat the oil in a deep saucepan with a lid. Put in the green cardamoms and the cassia bark. Stir for a moment so that they release their fragrance. Then add the onion and fry them for about 4 minutes or until they turn a light brown. Do not let them caramelize. Tip in the peas and carrots and the salt, if using, and fry gently for 5 minutes. Now sprinkle in the cumin and add the rice. Fold in the green and black olives. Stir everything well, and pour in 400ml just boiled water. Cover and simmer for 10 minutes, or until the rice has cooked. Serve hot.


(c) 2012

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