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Veetee Recipe

Sweetcorn & mixed pepper Pilaf

EasyServes 4
Full of vegetables and traditional Indian spices, this Pilaf is a real authentic treat.

What you need to get


  • 200g Veetee Mega Basmati, washed and drained

  • 1 tbsp Sunflower oil

  • 1 tbsp Butter

  • 4 Star anise

  • 3 Black cardamom pods, de-husked & seeds crushed

  • 1 Onion, diced finely

  • 1/2 Red, green and orange pepper, diced finely

  • 60g Frozen sweetcorn, defrosted

  • 1 tbsp Coriander, chopped

  • 1 Orange zest

What you need to do


  1. Heat the oil and butter in a large, heavy-based saucepan over a moderate heat. Add the star anise, crushed cardamom and cumin seeds and fry for a few seconds. Add the onion and cook until soft.

  2. Heat the oil and butter in a large, heavy-based saucepan over a moderate heat. Add the star anise, crushed cardamom and cumin seeds and fry for a few seconds. Add the onion and cook until soft.

  3. Tip in the peppers and sweetcorn and fry for a minute.

  4. Stir in the rice and cook for 1 minute longer. Pour in double the amount in water to rice by volume and bring to the boil. Reduce the heat to very low, cover and simmer, for 10 minutes. Leave to rest for 5 minutes.

  5. Fluff up the rice gently and fold in the orange zest. Serve sprinkled with chopped coriander.


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Sweetcorn & mixed pepper Pilaf

Sweetcorn & mixed pepper Pilaf Full of vegetables and traditional Indian spices, this Pilaf is a real authentic treat.

What you need to get


  • 200g Veetee Mega Basmati, washed and drained

  • 1 tbsp Sunflower oil

  • 1 tbsp Butter

  • 4 Star anise

  • 3 Black cardamom pods, de-husked & seeds crushed

  • 1 Onion, diced finely

  • 1/2 Red, green and orange pepper, diced finely

  • 60g Frozen sweetcorn, defrosted

  • 1 tbsp Coriander, chopped

  • 1 Orange zest

What you need to do


  1. Heat the oil and butter in a large, heavy-based saucepan over a moderate heat. Add the star anise, crushed cardamom and cumin seeds and fry for a few seconds. Add the onion and cook until soft.

  2. Heat the oil and butter in a large, heavy-based saucepan over a moderate heat. Add the star anise, crushed cardamom and cumin seeds and fry for a few seconds. Add the onion and cook until soft.

  3. Tip in the peppers and sweetcorn and fry for a minute.

  4. Stir in the rice and cook for 1 minute longer. Pour in double the amount in water to rice by volume and bring to the boil. Reduce the heat to very low, cover and simmer, for 10 minutes. Leave to rest for 5 minutes.

  5. Fluff up the rice gently and fold in the orange zest. Serve sprinkled with chopped coriander.