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Rice with Vegetables

(Sabzi Pilau)

From Charmaine Solomon, The Complete Asian Cookbook

Serves: 5-6


  • 2 tbs. ghee
  • 2 tbs. oil
  • 2 medium onions, finely sliced
  • 1 clove garlic, finely chopped
  • 2 c. basmati rice
  • 4 c. hot water
  • 2 tsp. salt
  • 1 tsp. garam masala
  • 2 carrots, cut into matchsticks
  • 12 green beans, thinly sliced
  • 1/2 c. red or green bell pepper, diced
  • 1 small potato, peeled and cubed
  • 1/2 c. fresh or frozen peas
  • 1/8 c. slivered almonds (optional for garnish)
  • 1/8 c. sultanas (green raisins, optional for garnish)


  1. Heat ghee and oil. Over low heat, cook onion until soft and pale golden (about 10 minutes). Add garlic, cook for 2 minutes. Add rice, raise heat and fry for 2 minutes. Add hot water, 1 tsp. salt, garam masala. Bring to boil, cover pan, reduce heat and simmer for 10 minutes.
  2. Put vegetables on top of rice (do not stir), and sprinkle with extra teaspoon of salt. Replace lid, and cook for a further 10-15 minutes.
  3. Leave pan uncovered for a few minutes, then fluff up rice, mixing vegetables in. Optional: garnish with fried almonds and sultanas.


    Keywords: Indian, Rice.