Carrot and green pea pilau from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India (page 403) by Mridula Baljekar

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on June 19, 2025

    I am enjoying it today with a simple raita, after a week of incredibly long days at work eating rubbish. So this dish is a godsend today. Divine. Pilau dishes are so common, ranging from central India, up to Northern India and across to the Middle East. They can be very simple (rice, veg, herbs) to ones with complex layers of flavour. This Northern Indian one with peas and carrots (a superb combination) is of the latter kind. It takes a while to make but is worth the effort and time. Unlike rice dishes in the west, a pilau can form a meal with simple accompaniments - all this dish needs is any sort of raita. Or it can form part of a more varied meal.

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