Carrot Rice Recipe with Cardamom

Carrot and cardamom pilaf

  • serves 4
  • A little effort

This veggie carrot and cardamom pilaf makes an easy way to feed the family and it's packed full of flavour. Plus, it's under 500 calories



  • young carrots 12
  • olive oil
  • garam masala a large pinch
  • onions 2, finely sliced
  • butter
  • cardamom 2 pods, broken open and seeds lightly crushed
  • saffron a pinch
  • basmati rice 300g
  • vegetable stock 450ml, hot
  • flaked almonds 60g, toasted


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the carrots in a little oil and a pinch of garam masala and season well, then tip them onto an oven tray and roast them for 15 minutes, or until they’re cooked through, then halve them lengthways.

  • Step 2

    Meanwhile, fry the onions in oil until golden and meltingly soft. Add a knob of butter, stir in the cardamom and saffron and fry for a minute, then stir in the rice. Season well, then add the stock, bring to a simmer and put a tightly-fitting lid onto the pan. Cook over a low heat for 15 minutes, or until all the stock has been absorbed. Stir through the carrots and sprinkle over the almonds.

Nutritional Information

  • Kcals 436
  • Fat 11.6g
  • Saturates 1.6g
  • Carbs 69.4g
  • Sugars 7.4g
  • Fibre 3.9g
  • Protein 11.5g
  • Salt 0.4g