Who said you always need meat in your pilau? You should try this easiest vegetable pilau if you don’t eat meat. Although pilau originated in India, it’s today just as popular in East Africa thanks to the Indians in Africa.
I like the meat pilau, but I also enjoy vegetable pilau. It’s another perfect variation. It is one of the best choices ever because it needs few ingredients. I have a friend who, whenever she visits, asks for this pilau, and this may just be you soon.
It will leave you licking your fingers and longing for more every time. It’s rich, flavorful, Aromatic and easy to cook.
Consider making this quick meal recipe when you are tired of eating plain rice. This one is specifically a Kenayn version, so it may vary from the way you make yours, but stay put to learn a thing or two.
What spices must I use?
The key to a great pilau is ensuring you have the right spices. Remember, the pilau is only great when you have the perfect fragrance and flavour balance. I prefer the pilau masala because it often has the spices perfectly balanced.
You may use the chilli if you like it hot but don’t forget garlic and ginger as they are the meal’s base.
Mind you, the best peas to use is the garden peas option instead of the canned ones. Some people like to use beans, but I want only to use peas to make the difference with the Jamaican one-pot beans and rice dish.
Best and easiest vegetable pilau recipe
Ingredients
- 2 cups
- 1 cup of peas
- Assorted bell peppers
- Carrots
- 1 large onion
- Ginger garlic paste
- Salt
- Vegetable oil
- Pilau masala or use ( cinnamon sticks, cloves, cardamom, cumin, garam and black pepper)
- Spring onions or dhania for garnish
- Stock (optional)
- Nuts and dried fruits (optional)
Method
I often prefer basmati rice for pilau, but if you don’t have it, you can use whichever one you have as long as it’s not sticky rice.
Prep the rice
Start by rinsing the rice to ensure it’s clean, then soak it for 30 minutes. This makes it cook even faster.
Prepare the veggies
As the rice is soaking, you want to chop the vegetables in preparation for the cooking. So chop the bell peppers and onions, and then clean your peas.
Set the peas to start boiling because we like to use fresh green peas. If you have the canned ones, you only need to drain the excess water and rinse it for the next steps. I, however, encourage you to use the fresh peas though.
Suppose you don’t already have the ginger garlic paste; it’s time to prepare it. So, put the chillis, garlic and ginger in a motor and then mash them to create the paste.
Ground Pilau masala or whole spices?
Both work perfectly, but if you know how to roast the whole spices, you will also have the perfect fragrance and colour. So, if you will use the whole spice, you should start roasting them. Once fully roasted, you should use the motor and pestle to bash it.
Now, start the cooking process.
In a large pot, set your vegetable oil in the pot and then heat it.
Add ground pilau mix spice or whole spices and let them cook for about a minute until it’s aromatic.
Follow up with the chopped onions to fry. Let them fry as you stir or toss the onions until fully browned. You can then add the garlic and ginger paste until fragrant.
Now, let’s add the other remaining spices of choice. If you like it hot, add chilli or my favourite royco cubes since it makes it very tasty.
Add your vegetable assortment, which includes peas, bell peppers and carrots. Toss it around to make sure the flavours sip in right. Cover it to cook for about 3 minutes.
Add the drained rice to the mixture since we don’t want anything to burn. Toss it gently to have the flavours sip in. Let it cook for a minute before you can add water or stock.
Stock or water?
I prefer the stock as it enhances the flavours. But if you don’t have the stock, you can use water as it will still be nice.
Usually, I buy vegetable stock in the supermarket to add to this recipe, but you can also make it at home.
Now let’s add the stock or broth at a ratio of 1 and a half cups of the stock to 1 cup of rice. Some people add 2 cups for 1 cup of rice. Note that my rice was already soaked, so it will cook faster.
Allow the mixture to reach a boiling point before you cover it, and let it cook under very low heat. Also, make sure the cover you use doesn’t allow too much steam out, as the rice will cook with its moisture.
In about 10-15 minutes, check to confirm the rice is tender and then all the water is absorbed.
Once ready, let the vegetable pilau rest for about 10 minutes, leaving it covered.
Lastly, fluff it gently using your fork, and if you like to use the nuts and dried fruits, you can add them at this point. Also, if you want, add your chopped spring onions or dhania.
And voila! Serve it hot with your favourite kachumbari salad, yoghurt, juice, or coffee.
The vegetable pilau is a versatile dish you can customize to suit your family’s needs.
Cooking tips
Remember that you don’t need to add much water to the mix since you don’t want the sticky rice but rather a fluffy one.
You can use any other vegetable you prefer, but add green peas.
The flavours and the aroma depend on the spice balance you use.
FAQs
Can I use beef broth for this?
Of course, you can use any broth of your choice. We only used vegetable broth to create this piece, but sometimes, I also use beef broth in some instances, but you can find whatever works for you.
How long does it take to prepare this dish?
Not more than 45 minutes. It’s one of the quick recipes that you can make easily.
What can I do to the leftovers?
Store it right. Keep it in the fridge for not more than three days. You can even make it better by adding eggs to make it even better.