Don't miss another issue…      Subscribe

Indian Rice Pilaf

Saved in 8 recipe boxes and 1 cookbook
Indian Rice Pilaf














Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 inch ginger
4 cloves garlic
or as needed, minced
3 each scallions, spring or green onions
1 medium potatoes
chop into 1/2-inch cube
1 each carrots
chop into 1/2-inch cubes
1 cup cauliflower florets
stem removed and chopped
1 cup broccoli florets
stem removed and chopped
½ cup green peas
fresh or frozen
1 cup green beans
end removed and break into about 2-inch pieces
4 tablespoons cashew nuts
½ teaspoon turmeric
1 cup rice
long grain, white or brown
2 cups water
1 teaspoon salt
or to taste
2 teaspoons curry powder
or to taste
* not incl. in nutrient facts


Place oil in Dutch oven, add mustard seeds.

Fry until seeds pop.

Add the ginger, garlic and scallions, stirring, and cook for about 1 minute.

Add the mushrooms, and cook for about 2 minutes.

Add all the other vegetables and fry on medium heat for about 5 minutes, with cover on pan.

Add turmeric.

Wash and dry rice. Add rice to vegetables and fry for a minute.

Do not brown.

Add curry powder, salt and water.

Cover and bake at 350℉ (180℃) for 20 to 40 minutes, depending on what kind of rice you are using.

First published: last updated: 2015-11-26

5 stars - based on 2 ratings, best: 5, worst: 0, reviews: 2


almost 3 years

over 4 years

Just happened I had all the ingredients that this recipe asked for! My husband and I we both liked it, served it with a cucumber raita and some leftover naan bread from the day before, absolutely delicious! Followed the recipe mostly, and I added extra 1/2 cup of raisins before baking; I used brown rice, so the vegetable and rice mixture was baked in the oven for about 40 minutes, then the potato cubes became not crunchy any more and the rice was perfectly cooked too. I think even you use white rice, you may check after the first 20 minutes, if seems still not quite cooked on both rice and vegetables, pop into the oven, give another 10 to 20 minutes! A easy, simple and tasty recipe to have varieties of vegetables all at once!



Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 35827% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 660mg 28%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 20%
Sugars g
Protein 17g
Vitamin A 72% Vitamin C 71%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

Add Photo

Up to 1MB in size, .jpg format

Live Feed