Crunchy pappadum and coriander pilaf

Rice is wonderful for soaking up curry sauces. This pilaf will do just that if you serve it with the a creamy Indian curry.

Recipe «Crunchy pappadum and coriander pilaf» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 20g butter, 2 brown onions, halved, sliced, 1 1/2 cups basmati rice, rinsed, 2 1/4 cups Massel vegetable liquid stock, 8 pappadums, cut into 1cm strips , 1/3 cup fresh flat-leaf parsley leaves, chopped, 2 tbsp fresh coriander leaves, chopped, 1/2 cup plain Greek-style yoghurt, to serve .

Ingredients:

• 20g butter 
• 2 brown onions, halved, sliced 
• 1 1/2 cups basmati rice, rinsed 
• 2 1/4 cups Massel vegetable liquid stock 
• 8 pappadums, cut into 1cm strips 
• 1/3 cup fresh flat-leaf parsley leaves, chopped 
• 2 tbsp fresh coriander leaves, chopped 
• 1/2 cup plain Greek-style yoghurt, to serve 

Instructions

1. Melt butter in a large saucepan over high heat. Add onion. Cook, stirring often, for 8 minutes or until browned and starting to char. Transfer half the onion to a heatproof bowl. Cover to keep warm. Add rice to onion in pan. Cook, stirring, for 1 minute to coat.
2. Add stock. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until stock is absorbed. Remove from heat. Stand, covered, for 3 minutes or until rice is tender.
3. Microwave pappadums on a microwavesafe plate on HIGH (100%) for 1 minute.
4. Add parsley, coriander and half the pappadums to rice. Season well with salt and pepper. Toss to combine. Top with remaining pappadums, reserved onion and yoghurt. Serve immediately otherwise pappadums will lose their crunch.