Nutty Rice With Fruits And Veggies


Preparation Time: 10 minutes                  

Serves: 6-8                    

Cooking Time: 12 minutes

  • 2 cups pearl pishori rice
  • 12-15 cashew nuts
  • 6-8 almonds –split
  • 12-15 raisins
  • 2 onions –sliced
  • ½ cup diced carrots
  • ½ cup paneer – cut into tiny cubes
  • 1 boiled green peas
  • ½ an apple or 2 rings of tinned pineapple, cut into ½ pieces
  • 4 tbsp oil1 tsp black cumin seeds (shah jeer)
  •  2 sticks cinnamon (dalchini)
  • 2 cloves (laung)
  •  3 black cardamoms (moti illaichi)
  • 1 ½ tsp salt to taste
  • ¼ tsp saffron (kesar) – soaked in 1 tbsp water or a few drops yellow colour

  • Paste:
  • 4 flakes garlic, 1 piece ginger, 4 green chillies


Boil the pearl pishori rice. Drain and cool on a large tray.

Grind garlic, ginger and green chillies to a paste. Keep aside

Heat oil and fry the almonds and cashew to a golden colour. Remove from oil and keep aside.

Reduce flame and add the raisins in the same oil. Remove after a few seconds when they swell and keep aside.

Fry the onions in the same oil till golden brown and crisp. Remove from oil and keep aside

Add the black cumin, cinnamon, cloves and cardamoms to the remaining oil and fry for a few seconds. Add the chilli-garlic-ginger paste. Cook on low flame for ½ minute. Add carrots and stir for 2-3 minutes till tender.

Add paneer, green peas, fruit pieces, salt and mix well. Stir fry for 2 minutes.

Mix the boiled pearl pishori rice. Rub the saffron strands to extract colour & add to the pearl pishori rice along with the water or sprinkle drops of colour. Stir fry well to colour the rice partly. Add fried cashew nuts, almonds, raisins and crisp browned onions. Mix lightly. Serve.