09 January 2013,00:43 by
Ponmathi Srilekha.S

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This is a good-tempered dish made from everyday ingredients and thus indispensable for the cook catering for an unexpected vegetarian guest.
Serves :

Preparation Method :

  • Put the rice, cloves, and cardamom seeds into a large, heavy pan.
  • Pour over the stock and bring to boil. Reduce the heat, cover the pan and simmer for 20 minutes or until all the stock has been absorbed.
  • Meanwhile, put the garlic cloves, onion, cumin seeds, ground coriander, turmeric, chilli powder, and seasoning into a blender or food processor together with 30 ml / 2 tablespoons water.
  • Blend to a smooth paste. Scrape the paste into a large flameproof casserole.
  • Preheat the oven to 180°C / 350°F / Gas 4.
  • Cook the spicy paste in the casserole over low heat for 2 minutes, stirring occasionally.
  • Add the potato cubes, carrots, cauliflower, beans, and 90 ml / 6 tablespoons water.
  • Cover and cook over low heat for 12 minutes, stirring occasionally.
  • Add the chopped fresh coriander.
  • Remove the cloves from the rice. Spoon the rice over the vegetables. Sprinkle with the limejuice.
  • Cover and cook in the oven for 25 minutes or until the vegetables are tender.
  • Fluff up the rice with a fork before serving, garnished with coriander.


  • 200 grams long-grain rice, rinsed
  • 2 whole cloves
  • Seeds from 2 cardamom pods
  • 450 ml vegetable stock
  • 2 garlic cloves
  • 1 small onion, roughly chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon chilli powder
  • 1 large potato, cut into 1 inch cubes
  • 2 carrots, sliced
  • ½ cauliflower, broken into florets
  • 50 grams green beans, cut into 1 inch lengths
  • 2 tablespoons chopped fresh coriander (cilantro), plus extra to garnish
  • 2 tablespoons lime juice
  • Salt and ground black pepper
  • IDHAYAM Sesame Oil for frying

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