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“This is a rather elaborate pilau that makes a delicious little feast when served with a dal, a raita, a chutney, some chapatis and fresh fruit. The recipe was adapted from the: "vegetarian epicure", book two , 1978 edition, by anna thomas.”
1hr 30mins

Ingredients Nutrition


  1. Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
  2. Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
  3. toss over medium heat for about 5 minutes, then add the water and salt.
  4. Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
  5. All the water should be absorbed.
  6. Add the cashews and raisins and gently mix everything together.
  7. spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
  8. Serve the pilau steaming hot from the casserole.

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