Vegetable pilau pot

Dipna is proud to champion great tasting and authentic South Indian and Punjab dishes spanning vegetarian, plant-based and meat dishes.

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Serves 4.

Half a pomegranate
10g shallot/red onion
40g mushroom
45g broccoli
40g red pepper
40g yellow pepper
45g cauliflower
65g onion
150g basmati rice
30ml olive oil
10g garlic, peeled
10g ginger, peeled
125ml cold water
3g cooking salt
4g cumin seeds
2g whole black peppercorns
5g cinnamon sticks
3g black cardamon pods
2g whole cloves
4g garam masala
3g hot chilli powder
15g fresh coriander

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 269Kcal/1124kJ

  1. Wash the rice 3 times under cold water, then drain well. Peel, halve and finely chop the onion.

  2. Puree the garlic cloves and ginger. Bang out the pomegranate pearls and clean. Wash the mushrooms, halve, and pan-fry in a hot pan in 8ml of oil. Halve and core the peppers, cut to 1.5cm pieces.

  3. Trim the broccoli and cauliflower, cut into florets, blanch the broccoli for 3 minutes and cauliflower for 5 minutes in boiling water, then refresh.

  4. Heat the remaining oil in a pan over medium heat, add cumin seeds, cinnamon, cardamoms, peppercorns, and cloves, allow to sizzle for 1 minute. Add the onions, cook for another 2 minutes.

  5. Add ginger and garlic pastes, cook for 2 minutes, then add the vegetables, garam masala and chilli powder. Cook the veg for a minute, then add the cold water and bring to the boil.

  6. Once boiling, add the drained rice, cook on medium heat for 7 minutes, trying not to stir too much. When the water is nearly absorbed, lower the heat, cover the rice with 2 sheets of foil inside the pan, then cover with a lid, allow to steam for 2 more minutes, then switch off the heat. Leave the rice untouched for 15 minutes.

  7. After 15 mins, remove the lid and foil, then gently fluff the rice, taking care not to break the grains. Chop the coriander.

  8. Transfer rice to another container, garnish with chopped coriander, pomegranate pearls and crispy shallots, then serve.