Try our vegetable pilaf rice recipe and check out our pilau rice, yellow rice and one-pot pasta.

You can stir cooked prawns or chicken into this pilaf if you want to change it up. Just add with the spinach and peas, and make sure everything is piping hot


  • 2 large onions
  • 50g butter
  • 100g fine green beans, halved
  • 2 cloves garlic, crushed
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 6 pods cardamom, squashed
  • 1 tsp ground turmeric
  • 1 (optional) bay leaf
  • 250g basmati rice
  • 450ml vegetable stock
  • 100g frozen peas, defrosted
  • 100g spinach, chopped


  • STEP 1

    Peel the onions and discard the first tougher outer layer. Halve and slice as thinly as possible.

  • STEP 2

    Heat the butter in a large, deep, lidded frying pan. Add the onion with a good pinch of salt and cook over a medium heat, stirring, until really golden and caramelised. This can take up to 30 minutes, so be patient. It should be soft enough that you are able to squash a piece of onion between your fingers.

  • STEP 3

    Stir in the green beans and garlic, and cook for 2 minutes then stir in the spices and bay leaf, if using, and cook for 1 minute.

  • STEP 4

    Add the rice and stir until coated in all the spices. Stir in the stock, put on a lid and cook on a low heat for 15 minutes, stirring in the peas and spinach for the final 3 minutes.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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