November 13, 2012 (Last Updated: January 11, 2019)


  • 1 cup fragrant rice
  • 2-3 cinnamon sticks (approximately 4cm each)
  • 2 whole cloves
  • 2 whole cardamom, lightly crushed
  • 1 tablespoon oil
  • 1 tablespoon ghee
  • 1 cup carrots, grated
  • 1 cup peas, frozen
  • 1 potato, peeled and cubed
  • 1 onion, finely chopped
  • salt to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon green/red masala or ginger-garlic paste
  • Garnish with flaked almonds



Bring a saucepan of water to the boil, add washed rice and 1 teaspoon salt; and allow to come to the boil. Then reduce heat to a medium heat. Allow rice to cook with the lid off for abouit 12 minutes or until just cooked. Drain in a colander. In another saucepan, warm ghee and oil; add cinnamon stick, crushed cardamom, cloves and chopped onion. Allow to cook for about 2 minutes; add cubed potato and cook on low heat. After 3-4 minutes or when potato is half cooked, add frozen peas and grated carrots. Allow to cook on low heat for at least 5 minutes. Now add salt, turmeric and masala/ginger-garlic paste, and stir well. When vegetables are cooked, add cooked rice and stir into vegetables carefully. Allow to steam on low heat for another 7-10 minutes. Garnish with fresh, chopped coriander leaves. Serve warm with savory lassi or plain yogurt.

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