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    Preparation Time
    30 Mins
    Spice Level  

Mughlai Basmati Rice Pilaf with Yellow Zucchiniby Tejasvi Arneja

Rs. 448 Serves 2
2 (Servings)

We added a twist to the traditional Mughlai rice delicacy with a dash of yellow zucchini and almonds. This traditional recipe is a testament to the influence that mughals have in Indian cuisine. Come experience the fusion of Mughlai and European flavors, Cook Gourmet Style

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Rs. 448Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories595


    Non Stick Pan

INGREDIENTSPortion for 2

    1 tbso Olive Oil for Rice
    1 tsp Olive Oil for Zucchini
    180 gms Yellow Zucchini
    1 tsp Garlic
    1 tsp Mint
    2 tbsp Almonds
    1 Avocado
    1 Lemon
    1 Onion Chopped
    Spice Mix
    1 Cup Basmati Rice
    1 tsp Vegetable Aromat Powder
    1/2 Cup Yogurt
    1 tsp Salt
    1/2 tsp Black Pepper

    Tejasvi Arneja

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      Make Vegetable Broth In a saucepan bring 2 cups (480 ml) of water to a boil add vegetable aromat powder, mix well. Switch off heat and keep aside for rice.


      Saute Almonds & Yellow Zucchini Bring a small non-stick pan to heat over low flame, add almonds and saute for 30 seconds. Remove from flame, we will use them for garnishing In the same pan used for sauteing almonds, bring olive oil to heat over low flame, add yellow zucchini and saute for 1 minute. Switch off heat and keep aside.


      Cook Aromatics for Rice In a medium pot / casserole dish heat olive oil on medium flame until it?s hot. Add the spice mix, cook for 1 minute until toasted and fragrant. Now add garlic and onions and cook for 2 to 3 minutes, until softened, stirring continuously.


      Add Rice to Aromatics Add the rice to onion and garlic mixture, cook for 1 minute until rice is coated with spices on medium flame. Now add the prepared vegetable broth, salt and black pepper. Increase heat to high and bring the mixture to a boil, this should take 2 minutes. Now bring the heat to low and cook for 3 minutes on low flame.


      Add Sauteed Yellow Zucchini Now add the sauteed Zucchini to the rice, cover with lid and cook for about 7 minutes on low flame, until the vegetable broth is absorbed and rice is cooked through. Switch off flame.


      For Final Plating In a bowl mix avocado with lemon juice (use 1 lemon) Divide rice into serving pates, top with almonds, avocado, mint and yogurt.

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