“Extremely low in fat but packed full of flavour...I have substituted other veggies in the past according to what I have in the fridge, with great results too.”
1hr 20mins

Ingredients Nutrition


  1. Put the rice, cloves and cardamom seeds into a large saucepan. Pour over the stock and bring to the boil.
  2. Reduce the heat, cover and simmer for about 20 minutes or until the stock has been absorbed.
  3. Put the garlic,onion,cumin seeds,coriander,turmeric,chilli powder and seasoning into a blender or coffee grinder with 2 tbsp water, and blend to a smooth paste.
  4. Preheat the oven to 180 degrees Celsius Spoon the spicy paste into a flameproof casserole dish and cook over a low heat for 2 minutes, stirring occasionally.
  5. Add the carrots,potato, cauliflower, beans and 6 tbsp water. Cover and cook over a low heat for a further 12 minutes, stirring occasionally. Add the chopped coriander.
  6. Remove the cloves and spoon the rice over the vegetables. Sprinkle over the lime juice and cover and cook in the oven for 25 minutes or until the veggies are just tender. Fluff up the rice before serving.

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