Tomato and Vegetable Pilau

Rice is like a sponge that absorbs the flavours of the other ingredients that its cooked with. The rice in this dish is cooked in tomatoes and then stir fried with some colourful vegetables for a complete meal.


Here’s the recipe.


  • cooking oil

  • 1 cup of Basmati rice soaked for 2 hours

  • 1 large onion diced

  • 1 cup of stewed tomatoes

  • 1 cup of green chickpeas

  • 1 bell pepper diced

  • 2 medium carrots diced

  • 6 cloves of garlic

  • 1 inch of ginger

  • 1 tablespoon of cumin seeds

  • 1 tablespoon of black mustard seeds

  • 4 Thai chillies sliced into rings

  • 4 curry leaves

  • 1 tablespoon of dried fenugreek leaves

  • salt



  • Start off by making the tomato base for the rice. Heat some oil in a pan and add 2 cloves of sliced garlic. After 5 minutes, half the onions join the party and once they’re translucent, the tomatoes go in. Add some salt to taste and let the sauce cook for about 8 minutes before adding the rice. Mix thoroughly and cook until the rice has absorbed the tomatoes.Set the rice aside.



  • Crush the remaining garlic and ginger and form a rough paste.



  • Heat some oil in a wok and add the garlic-ginger paste. Once the paste has lightly browned, add the cumin and mustard seeds.




  • Once the cumin and mustard seeds start to sputter, add the chillies, fenugreek and curry leaves.





  • Then add the carrots, green chickpeas and bell pepper. Stir fry these vegetables for 10 minutes. They will be tender but still firm.




  • Now, its time to add the tomato rice and mix it all up. Cook the rice for another 10 minutes to allow the flavours to meld.








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