Vegetable Pilaf

Eid at my home is usually   breakfast down stairs with my parents, and sisters and their families, my mum would task each of us with a dish and she will sit and relax and call friends and families to wish them. Kids get presents and usually play outside in the  garden , while we cooked. I usually finish early , and instead of having lunch at my parents I head to my Mum in law's for lunch with hubby and the boys along with the rest of his sibblings.

Dinner is usually at my parents.  Eid is always a joyous day, everyone is in a good mood, the smell of cooking when you walk on the  street. There is always  some activity on the street   during the late afternoon, such as boduberu , bodumas  and even maali parading on the streets. I am not a fan of people throwing water bombs on the street, it was never a custom when we were growing up.

Anyway to  eat with   my mussama roast chicken  I prepared a simple vegetable pilaf.  Its pretty easy to make. You can even use frozen vegetables or  even those  canned ones.  

Recipe : Vegetable Pilaf

Serves 3-4

1 1/4 cup basmathi rice
1 cup mixed vegetables ( I used a mix of  chopped carrots, peas  and sweetcorn kernals)
500 ml water, (warm)
1 vegetable or chicken stock cube
1 sprig curry leaves
1 medium onion, chopped
1 tsp tomato paste
1/4- 1/2  tsp tumeric
salt
2-3 tbsp oil

Wash and drain the rice.

Heat oil and fry the onions till softened and translucent. Add the  tumeric, curry leaves  and mix well.

Add the rice , vegetables and stir to coat , add about half teaspoon salt

Mix  the stock cube, tomato paste into the water in a heat proof measuring jug and add into  the rice mix. Bring to a boil and then simmer over a medium heat till the rice absorbs all the liquid on the top. ,taste add a little salt if needed, stir it in.

Reduce heat and then  cover and cook 3-5 minutes and then  switch off heat. Leave covered for 5- 10 minutes, then fluff up the rice. Serve with any form or curry or with my mussama roast chicken