Meera Sodha’s vegan recipe for piccalilli spiced rice

Meera Sodha's vegan recipe for piccalilli spiced rice
 Meera Sodha’s recipe for piccalilli spiced rice. Photograph: Yuki Sugiura/The Guardian. Food styling: Aya Nishimura

Rework the Indian-style classic from a have fun with to a hearty meal with brilliant-yellow rice and crisp veggies

Piccalilli is the maximum peculiar and first rate of British condiments. Its mere neon-yellow presence inspires a global of tea desserts, tennis whites and summers spent pickling allotment vegetables to the sound of the cricket on the radio. But it’s also a reassuring reminder of the affection affair among Britain and India (from wherein the recipe turned into inspired) that is nevertheless played out in our kitchens greater than four hundred years after it first started out.

Piccalilli spiced rice
The vegetables are satisfactory chopped small for this, so be organized for an affordable amount of chopping. The simple massive pink chillies, which might be often moderate, are best here, instead of the new chicken’s-eye chillies.

Prep 30 min
Cook 40 min
Serves four

1 large cauliflower (800g net weight)
Rapeseed oil
300g basmati rice
1½ tsp black mustard seeds
1½ tsp cumin seeds
1 massive pink onion, peeled and diced
350g carrots (about 4 medium ones), peeled and finely diced
Three garlic cloves, peeled and minced
2 massive pink chillies, finely sliced
200g green beans, cut into 1-2cm portions
4 tsp mustard (Colman’s, jarred)
2½ tbsp lemon juice
½ tsp turmeric

Warmth the oven to 200C/390F/fuel 6. Line trays with foil and ruin down or reduce the cauliflower into chew-length florets no more than 2cm throughout the widest element. Installed a single layer across the trays, drizzle with oil and sprinkle with a little salt, then roast for 15 minutes, or until crisp, turning once halfway.

Meanwhile, wash the rice nicely under cold strolling water till the water runs clean, then go away to soak in a pan of hot water for 5 to 10 minutes. Drain, cover with bloodless water, convey to a boil and cook dinner for 10 mins. Drain, leave inside the sieve over the pan, cowl with a smooth tea towel, and set apart.

Warmness three tablespoons of oil in a huge, nonstick frying pan and, while hot, add the mustard and cumin seeds. Let them sizzle and pop, then add the onion and carrots. Cook for 10 minutes until each are starting to caramelise, then upload the garlic and chillies, and fryfor three minutes, until the uncooked odor of garlic disappears. Upload the beans, prepare dinner for 3 to four minutes till tender (however nonetheless crunchy), then upload the mustard, lemon juice, turmeric and one and 3-sector teaspoons salt. Stir inside the roasted cauliflower, then slowly fold in the rice till the entirety is properly mixed and the rice is a uniform yellow.

Check the rice for mustard, lemon and salt, and regulate as you wish. Serve with a dollop of non-dairy yoghurt and a few mango chutney on the side.

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