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Matar Bhaat (Vegetable Rice)

Manju Patel
  • Serves: 4
  • Preparation: 5
  • Cooking: 15
  • Passive: 15
  • Ready: 35

A traditional rice dish made with spices, carrots and peas – here with added cashews and sultanas.


  • 150 g basmati rice
  • 1 tablespoon sunflower oil
  • 1 teaspoon cumin seeds
  • 3 bay leaves
  • 3 cloves
  • 3 x 4 cm/1½ inch cinnamon sticks
  • 1 carrot, peeled and diced
  • 1 potato, peeled and diced
  • 40 g fresh peas (defrosted if using frozen)
  • 1 teaspoon salt
  • pinch of ground turmeric
  • 10–12 sultanas
  • 15 cashew nuts


Wash the rice until the water runs clear and then soak in a bowl of fresh cold water for 15 minutes.

Place a saucepan over a medium heat and add the oil. Add the cumin seeds. Once they start to crackle, add the bay leaves, cloves and cinnamon sticks and stir quickly to combine.

Add the carrot, potato and peas and cook for 2 minutes.

Add 600 ml water and bring to the boil. Add the rice and remaining ingredients to the pan.

Stir gently a couple of times, cover the pan with a lid and then leave it for 10 minutes. After 10 minutes, check if the rice is cooked. If the rice is still not cooked, add 2 tablespoons water and cook uncovered until the rice is ready.

This rice can be stored in the fridge for 2–3 days.

Additonal notes

Recipe taken from Manju’s Cookbook by Manju Patel, published by Ryland Peters & Small (£22)

Photography by Clare Winfield © Ryland Peters & Small

“Matar bhaat is a traditional rice dish made with spices, carrots and of course, peas. I also add cashews and sultanas.”

Book cover for Manju's Cookbook

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