Vegetable Claypot Rice


    Kolam / Basmati rice (Chawal) – 2 cups, cooked

    Cashew (Kaju) – ½ cup, roasted slightly

    French beans (Farsi) – 4-5 finely sliced (diagonally)

    Green capsicum (Shimla mirch) – 1 cut in square pieces

    Carrot (Gajar) – 1 sliced, lengthways (in small pieces)

    Soya sauce – 2 tbsp

    Ginger (Adrak) – 1 tbsp, finely sliced

    Salt – 1 tsp

    Garlic (Lehsun) – 3 cloves, finely chopped

    Green onions (Hare Pyaaz) – 2, finely chopped

    Water – ½ cup

    Oil (Sesame or veg) – 3 tbsp

preparation method

Step 1 – In a wok/ deep frying pan, heat oil and sauté garlic, ginger and spring onions.

Step 2 – Add beans, capsicum, and carrot and cook on high flame. Pour 2 cups of water. Add 1 tbsp of soya sauce and salt, stir and cook. (You may vegetables of your choice instead of the ones suggested such as baby corn, mushroom etc)

Step 3 – Add rice to the vegetables and cook. Then add cashew and 1 tbsp of soya sauce and a tbsp of sesame/ Vegetable oil and toss the rice in wok. Serve hot (since it is served in a claydish it is called Claypot rice.

Comments are closed

By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 Mins Cook: 15 to 30 minutes


Keep ingredients ready before heating oil as this has to to be done quickly since it gets cooked fast.

Popular Video


So what came first, the egg or the chicken?

View Results

Loading ... Loading ...
FoodFood on DTH