Fragrant Carrot And Nut Pilaf Recipe

About this recipe

A delightful gluten-free dinner featuring fluffy basmati rice, tender carrots, and a medley of nuts and spices. Perfect for those seeking a flavorful and vegetarian solution.

Ingredients

• 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
• 125 g Mooz Butter Garlic & Herbes
• 2 x 225 g Dabur Honey Squeezy - Buy 1 Get 1 Free
• 250 g Zucchini Green
• 200 g Livyor Raw Sunflower Seeds
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 kg Puro Healthy Salt (Sendha Namak)
• 45 g On1Y Cinnamon Powder
• 52 g On1Y Seed Cardamom Powder
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 1 g Dry Fruit Hub Pure & Natural Saffron
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Rinse 1 cup of white basmati rice under cold water until the water runs clear. In a stockpot, combine 2 cups of water and a pinch of salt, and bring to a boil. Add the rice, return to a boil, then reduce the heat to its lowest setting. Cover and cook for 20 minutes. Turn off the heat and let the rice rest for 5 minutes, then dot with 2 tablespoons of butter and fluff with a fork.
2. 2. While the rice cooks, heat 3 tablespoons of avocado oil in a skillet over medium heat. Add 2 cups of grated zucchini and sauté for 5 minutes until softened.
3. 3. Stir in 1 teaspoon of ground cinnamon, 1 teaspoon of ground cardamom, and 1/4 teaspoon of ground turmeric. Cook for another 2 minutes, allowing the spices to bloom.
4. 4. Add 1/2 cup of chopped sunflower seeds and the zest of 1 orange to the skillet. Stir well and cook for 2 minutes. Drizzle in 1/4 cup of honey and mix until heated through. Season with a pinch of salt.
5. 5. In a small bowl, steep 1/2 teaspoon of saffron in 2 tablespoons of warm water for 5 minutes. Scoop the cooked rice into a large serving bowl, add the carrot mixture, and drizzle the saffron water over the top. Mix gently to combine.
6. 6. Serve warm.