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09 January 2013,01:57 by
Ponmathi Srilekha.S

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Most Indian restaurants in the West serve this popular vegetable pilau, which has three different vegetables. The effect is easily achieved with canned or frozen vegetables, but for entertaining or a special occasion dinner, you may prefer to use fresh produce.
Serves :

Preparation Method :

  • Wash the rice, and then soak it in cold water for 20 minutes.
  • Heat the oil in a karahi, wok, or large pan over medium heat, and fry the cumin seeds for 2 minutes.
  • Add the bay leaves, cardamoms, cloves, and fry gently for 2 minutes more, stirring the spices from time to time.
  • Add the onion and fry until lightly browned. Stir in the diced carrot and cook, stirring, for 3 - 4 minutes.
  • Drain the soaked basmati rice and add to the contents in the pan. Stir well to mix.
  • Add the peas, corn and fried cashew nuts.
  • Add the measured water and the ground cumin, and stir in salt to taste.
  • Bring to boil, cover, and simmer for 15 minutes over low heat until all the water is absorbed.
  • Leave to stand, covered, for 10 minutes.
  • Fluff up the rice with a fork, transfer to a warmed dish, and serve.


  • 225 grams basmati rice
  • 2 tablespoons Cooking oil
  • ½ teaspoon cumin seeds
  • 2 dried bay leaves
  • 4 green cardamom pods
  • 4 cloves
  • 1 onion, finely chopped
  • 1 carrot, finely diced
  • 50 grams frozen peas, thawed
  • 50 grams frozen corn, thawed
  • 25 grams cashew nuts, lightly fried
  • 475 ml water
  • ¼ teaspoon ground cumin
  • Salt

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