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Vegetable Pilau

A flavourful and aromatic one-pot Vegetable pilau using Tilda Grand Extra Long Basmati. Courtesy of Dipna Anand.

  • Medium
  • Serves 4




  • 380g Tilda Grand Extra Long Basmati rice, washed and soaked for 25-30 minutes
  • 3 tablespoons vegetable oil
  • ½ medium onion, finely chopped or sliced
  • 1 ½ tablespoons ginger and garlic paste
  • 400g blanched or pan fried mixed vegetables of your choice ((asparagus, chestnut mushrooms, broccoli, red pepper, yellow pepper and cauliflower)
  • 520ml water
  • 2 teaspoons salt
  • 1 ½ teaspoons cumin seeds
  • 1 teaspoon peppercorns
  • 5 black cardamom pods
  • 2 small cinnamon sticks
  • 1 teaspoon cloves
  • 2 teaspoons garam masala
  • 1 ½ teaspoons red chilli powder
  • 1 tablespoons fresh chopped coriander, garnish
  • 1 tablespoon pomegranate pearls, garnish
  • ½ tablespoon dried fried onion, garnish


  1. Heat oil in a saucepan, add cumin seeds, cinnamon sticks, black cardamom, peppercorn and cloves. Cook until the spices begin to sizzle

  2. Add onions and cook for 1-2 minutes

  3. Add ginger and garlic paste, cook for 2 minutes before adding mixed vegetables and red chilli powder to pan

  4. Cook the veg for 1 minute or so before adding water, salt and garam masala to the pan and bring to the boil (test the water for seasoning, it should be a little over seasoned as the rice will require this for flavouring)

  5. Once the water is boiling, drain the soaked rice and add to the pan

  6. Cook the rice on a medium heat (stirring gently occasionally so the rice grains do not break), this should take 5-7 minutes

  7. Once the water has almost been soaked up by the rice, completely lower the heat and cover the pilau with two small sheets on foil (inside of the pan) to completely cover the rice and also the top of the pan. Put a lid on the saucepan and steam cook on a low heat for 2 minutes

  8. Switch off the heat and steam the pilau without any heat for 15 minutes

  9. Uncover the pilau, lifting the foil and then using a spoon gently lift the rice from 4 sides of the saucepan using a wooden spoon to fluff the rice and shake it so it opens up, each grain should be separate and the rice fluffy and delicious

  10. Garnish with dried fried onions, pomegranate pearls and fresh coriander

  11. Serve with a raita or plain yoghurt