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Vegetarian pilaf rice with flaked almonds and coriander Recipe

Pilaf rice made with red and yellow peppers, toasted almonds, turmeric and fresh coriander.

  • Preparation
  • Cooking time
  • Rest time
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(17 votes) 4.8/5
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  • Basmati rice : 100 g
  • Flaked almonds : 50 g
  • Onion(s) : 0.5 whole
  • Red pepper(s) : 1 whole
  • Vegetable stock : 200 ml
  • Yellow pepper(s) : 1 whole
  • Ground turmeric : 5 g
  • Garam masala : 10 g
  • Green cardamon pods : 4 whole
  • Cinnamon stick(s) : 0.5 whole
  • Stick(s) of lemongrass : 0.5 whole
  • Whole egg(s) : 6 whole
  • Fine salt : 6 pinch(es)
  • Sunflower oil : 20 ml
  • Fresh coriander : 0.25 bunch
  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    Place the eggs in a pan of cold water, bring up to the boil and cook for 8 minutes.

  • ETAPE 3

    Spread the flaked almonds on to a baking tray and then place in the oven and toast for 3-4 minutes until golden brown.

  • ETAPE 4

    Peel and dice the onion. Cut the peppers in half, remove the seeds and dice the flesh. Bruise the lemongrass. Pick and chop the coriander leaves.

  • ETAPE 5

    Sweat the onions in a little sunflower oil. Add a pinch of salt and cook until soft. Add the peppers and cook for a couple of minutes before adding the cinnamon and lemongrass. Crack the cardamon pods and add to the pan. Add the ground spices and stir for a couple of minutes before adding the rice. Cover with vegetable stock and bring to the boil. Cover and simmer until all of the liquid is absorbed by the rice.

  • ETAPE 6

    Once the rice is cooked, fold through the flaked almonds and the fresh coriander. Peel and quarter the eggs to use as a garnish.

Chef's tip

«Vary the vegetables in this recipe by adding mushrooms, courgettes and red onion.»

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