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.

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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.

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