OLIVE VEG PILAU

INGREDIENTS

  • 100g Manzanilla Olives from Spain, sliced

  • 2 cups Basmati rice

  • 1 large onion, julienned

  • 1/2 cup red, green, and yellow peppers, diced

  • 1/2 cup peas

  • 5 cups vegetable stock

    Spices:

  • 1 cinnamon stick

  • 3 cloves

  • 3 green cardamom pods

  • 1 tsp cumin seeds

  • 2 tbsp ghee or oil

Preparation time:

45 minutes

Level of difficulty:

Easy

Serves:

4 portions

PREPARATION

  1. Spices: Heat the ghee and sauté the whole spices along with the onion.
  2. Vegetables: Add the red, green, and yellow peppers and sauté for 3 minutes. Stir in the rice and peas.
  3. Cooking: Pour in the vegetable stock. Cover and cook over very low heat for 12–15 minutes.
  4. Final Touch: Two minutes before turning off the heat, add the sliced Manzanilla olives.
  5. Cover and allow the pilau to rest for 10 minutes before serving.

Plating

Served on an oval, boat-shaped platter symbolizing the olive’s journey from the Mediterranean to the shores of India.

The rice sits at the center, light, aromatic, and steaming. The presentation is elevated with a delicate architecture of fresh herbs, such as coriander sprouts, alongside edible flowers whose petals contrast beautifully against the olive-green tones.

The Manzanilla Olives from Spain are arranged artistically among the grains of rice like green jewels, inviting the diner to discover bursts of saline texture amidst the softness of the pilau.