We’re making a Middle Eastern meal today! Dish up a plate of fluffy pilaf rice loaded with fried half-moon carrot pieces, garlic & ginger, and spiced with NOMU Garam Masala rub. Add crispy lentils, a cashew, chilli & coriander chutney, and some crispy onion sprinkles.
Carrot Pilaf Rice & Coriander Chutney
Carrot Pilaf Rice & Coriander Chutney
with crispy onions & lentils
Hands on Time: 25 - 50 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Carrot
- Cashew Nuts
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- NOMU Garam Masala Rub
- Onion
- Onions
- Spice & All Things Nice Pilaf Rice
- Tinned Lentils
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Blender
TOAST THE NUTS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Onions
Return the pan to medium heat with enough oil to cover the base. When hot, fry the sliced Onion with a pinch of salt until crispy, 10-12 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
RICE PILAF
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Carrot half-moons until lightly browned, 3-4 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, and ½ the grated ginger, and fry until fragrant, 1-2 minutes. Add the rice and 200ml of salted water. Mix to combine, cover, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAMBAL
In a bowl, toss together the diced Tomatoes, the diced Cucumber, ½ the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan, season, and add to the cooked rice.
CORIANDER CHUTNEY
To a blender, add the rinsed coriander, the toasted cashew nuts, the remaining chilli (to taste), the remaining ginger, and 30ml of water. Blend until smooth, adding a splash of water if it's too thick, and season.
TIME TO EAT
Make a bed of the loaded rice pilaf, top with a sprinkle of the crispy Onions, and cover with dollops of the coriander chutney. Serve the sambal on the side. Well done, Chef!
TOAST THE NUTS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Onions
Return the pan to medium heat with enough oil to cover the base. When hot, fry the sliced Onion with a pinch of salt until crispy, 10-12 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
RICE PILAF
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Carrot half-moons until lightly browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, and ½ the grated ginger, and fry until fragrant, 1-2 minutes. Add the rice and 400ml of salted water. Mix to combine, cover, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAMBAL
In a bowl, toss together the diced Tomatoes, the diced Cucumber, ½ the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan, season, and add to the cooked rice.
CORIANDER CHUTNEY
To a blender, add the rinsed coriander, the toasted cashew nuts, the remaining chilli (to taste), the remaining ginger, and 60ml of water. Blend until smooth, adding a splash of water if it's too thick, and season.
TIME TO EAT
Make a bed of the loaded rice pilaf, top with a sprinkle of the crispy Onions, and cover with dollops of the coriander chutney. Serve the sambal on the side. Well done, Chef!
TOAST THE NUTS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Onions
Return the pan to medium heat with enough oil to cover the base. When hot, fry the sliced Onion with a pinch of salt until crispy, 12-15 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
RICE PILAF
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Carrot half-moons until lightly browned, 5-6 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, and ½ the grated ginger, and fry until fragrant, 1-2 minutes. Add the rice and 600ml of salted water. Mix to combine, cover, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAMBAL
In a bowl, toss together the diced Tomatoes, the diced Cucumber, ½ the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan, season, and add to the cooked rice.
CORIANDER CHUTNEY
To a blender, add the rinsed coriander, the toasted cashew nuts, the remaining chilli (to taste), the remaining ginger, and 90ml of water. Blend until smooth, adding a splash of water if it's too thick, and season.
TIME TO EAT
Make a bed of the loaded rice pilaf, top with a sprinkle of the crispy Onions, and cover with dollops of the coriander chutney. Serve the sambal on the side. Well done, Chef!
TOAST THE NUTS
Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY Onions
Return the pan to medium heat with enough oil to cover the base. When hot, fry the sliced Onion with a pinch of salt until crispy, 12-15 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
RICE PILAF
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the Carrot half-moons until lightly browned, 6-7 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, and ½ the grated ginger, and fry until fragrant, 1-2 minutes. Add the rice and 800ml of salted water. Mix to combine, cover, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
SAMBAL
In a bowl, toss together the diced Tomatoes, the diced Cucumber, ½ the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan, season, and add to the cooked rice.
CORIANDER CHUTNEY
To a blender, add the rinsed coriander, the toasted cashew nuts, the remaining chilli (to taste), the remaining ginger, and 120ml of water. Blend until smooth, adding a splash of water if it's too thick, and season.
TIME TO EAT
Make a bed of the loaded rice pilaf, top with a sprinkle of the crispy Onions, and cover with dollops of the coriander chutney. Serve the sambal on the side. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Carrot Pilaf Rice & Coriander Chutney?
The preparation time for Carrot Pilaf Rice & Coriander Chutney with crispy onions & lentils is between 25 and 50 minutes.
What is the total time required to make Carrot Pilaf Rice & Coriander Chutney with crispy onions & lentils?
The total time required to make Carrot Pilaf Rice & Coriander Chutney with crispy onions & lentils is between 35 and 60 minutes.
How many servings does Carrot Pilaf Rice & Coriander Chutney provide?
4 servings
What are the main ingredients in Carrot Pilaf Rice & Coriander Chutney?
Carrot, Cashew Nuts, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, NOMU Garam Masala Rub, Onion, Onions, Spice & All Things Nice Pilaf Rice, Tinned Lentils, Tomato, Tomatoes
What is the nutritional information of Carrot Pilaf Rice & Coriander Chutney?
Calories: 794, Carbs: 132 grams, Fat: grams, Protein: 38.4 grams, Sugar: 16.2 grams, Salt: 936 grams
How do I prepare Carrot Pilaf Rice & Coriander Chutney?
TIME TO EAT: Make a bed of the loaded rice pilaf, top with a sprinkle of the crispy onions, and cover with dollops of the coriander chutney. Serve the sambal on the side. Well done, Chef! CORIANDER CHUTNEY: To a blender, add the rinsed coriander, the toasted cashew nuts, the remaining chilli (to taste), the remaining ginger, and 60ml of water. Blend until smooth, adding a splash of water if it's too thick, and season. SAMBAL: In a bowl, toss together the diced tomatoes, the diced cucumber, ½ the sliced chilli (to taste), a drizzle of olive oil, and seasoning. Set aside. RICE PILAF: Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the carrot half-moons until lightly browned, 4-5 minutes (shifting occasionally). Add the NOMU rub, the grated garlic, and ½ the grated ginger, and fry until fragrant, 1-2 minutes. Add the rice and 400ml of salted water. Mix to combine, cover, and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. TOAST THE NUTS: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRISPY ONIONS: Return the pan to medium heat with enough oil to cover the base. When hot, fry the sliced onion with a pinch of salt until crispy, 10-12 minutes (shifting occasionally). Remove from the pan and drain on paper towel. CRISPY LENTILS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 12-15 minutes. Remove from the pan, season, and add to the cooked rice.
What should be prepared from my kitchen to make Carrot Pilaf Rice & Coriander Chutney?
Carrot, Cashew Nuts, Cucumber, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, NOMU Garam Masala Rub, Onion, Onions, Spice & All Things Nice Pilaf Rice, Tinned Lentils, Tomato, Tomatoes
How many calories does Carrot Pilaf Rice & Coriander Chutney have?
794 calories
How much fat content does Carrot Pilaf Rice & Coriander Chutney have?
grams
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