• 225g/8oz/1 cup of basmati rice
• 60ml/4 tbsp of oil substitute using bay leaves below as spice of choice
• 25g/1 oz cashew nuts
• 25g/1 oz seedless raisins
• 1/4 teaspoon ground cardamom
• 2.5cm/1 in piece of cinnamon stick
• 4 cloves
• 2 bay leaves
• 1 large onion finely sliced
• 5 ml/ 1 tsp ginger puree
• 5ml/ 1 tsp garlic puree
• 1-2 green chillies, chopped(seeded if you like)
• 2.5 ml/ 1/2 tsp ground turmeric
• 75g/ 3 oz/1/2 cup carrots cut into sticks
• 110g/ 4 oz corn kernels or baby corn halved
• 75g/3 oz/1/2 cup green beans, cut into 2.5cm/1 in. lengths
• 5ml/ 1 tsp salt or to taste
• 50 ml/2fl oz/3 tbsp almond milk or your choice non-dairy milk

Here are the directions

1. Wash the rice until the water runs clear and soak it for 20 minutes.  Leave the rice to drain in a colander.
2. In a heavy pan, heat the oil substitute over a medium/low heat and brown the cashew nuts (with the substitute oil they may just soften). Drain on paper towel. Add the raisins and fry until they are softened.  Drain on paper towel. This will give the raisins a luscious and superb taste.
3. Add the cardamom, cinnamon, cloves and bay leaves to the remaining oil, then add the onion, ginger, garlic and chillies, increase the heat slightly and fry until the onion is golden brown, stirring regularly.
4. Stir in the turmeric and add all the vegetables and the salt.  Stir and cook for 2-3 minutes, then add the rice.  Stir-fry for 2-3 minutes.  Pour 450ml/16fl oz./ 1 1/2 cups  hot water and bring it to the boil.  Allow to boil steadily for 2 minutes then reduce the heat to low.
5.  Sprinkle the milk evenly over the rice and cover the pan tightly.  Cook for 1o-12 minutes.  Remove from the heat and leave the pan undisturbed, without lifting the lid, for 8-10 minutes.  Fluff up the rice and serve, garnished with the nuts and raisins.  A plain non dairy yogurt can accompany this dish if you like.

This recipe came from Mridula’s most recent (2021) book, “Indian Vegan & Vegetarian: 200 Traditional plant-based Recipes.” but was modified to be oil free and fully vegan. You can use any plant-based milk substitute that suits your taste.

The post Indian Pilau Rice appeared first on The Reluctant Vegans.

Whenever you see a substitute for these ingredients in my recipes on this site, please come back here to this post for details.

For sweet recipes like pancakes I use an equal part applesauce for oil.

For other oil requirements I use this recipe:

Source: Benton Sister’s Cookbook #3

Vegan Oil

1 cup of water, 1 Tbsp Cornstarch, 1/2 tsp salt, 1 Tbsp of key spice in the recipe.  For example, if the recipe asks for basil, I’ll add the basil to the oil as the key spice. Whiz in blender, water, cornstarch, and salt.  Pour into saucepan: stir in spice(like basil).  Heat to a boil.  Cool.  It will have the shine and consistency of oil to use in place of oil for your recipes or add your own favorite exotic flavor to this no-oil oil for your own special touch. (Makes 1 cup / 16 tbsp / 48 tsp)

Vegan Butter

1/2 cup Almond Milk , 3 1/2oz. of cooked cauliflower (about a 1/2 cup), 1/8 tsp of turmeric, 1 tsp of salt, 1 tsp of Psyllium Husk

Whiz all of the above in a food processor then refrigerate for use.
(Makes 1/2 cup / 8 tbsp / 24 tsp)

Eggs

Chia Seed Egg Replacer

1 Tbsp chia seeds, 3 tbsp water

Place chia seeds in a small bowl and mix with water.  Let it sit for 5-15 minutes and use in recipe as 1:1 substitute for eggs. (Makes 3 tbsp / 9 tsp)

If you want to take the easy way, here is another alternative egg replacer product that works just fine. You can buy The Neat Egg on Amazon and just follow the simple directions.  Here’s the link: https://amzn.to/2V410tl

The post Recipe Substitutes appeared first on The Reluctant Vegans.