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  • Basmati rice(uncooked) 350.0 g
  • Olive oil 50.0 g
  • Onions(sliced half moon) 200.0 g
  • Garlic and ginger mix 10.0 g
  • Red pepperor yellow (sliced thinly) 250.0 g
  • Baby Marrow(sliced diagonally) 200.0 g
  • Chickpeas with brine 400.0 g
  • Raisins 50.0 g
  • Cashews, raw (roasted) 100.0 g
  • Parsley leaves(roughly chopped) 10.0 g
  • Coriander (roughly chopped) 20.0 g


  1. Method

    • Boil the rice, refresh under cold water, drain and set aside. Heat the oil in a pan, add the onions, garlic and ginger, red or yellow peppers, and fry for 5 min.
    • Add the baby morrow, Robertsons Rajah Medium, Robertsons Veggie Seasoning and stir through for 2 min on a medium heat, always stirring to prevent the spices from burning. Add the chickpeas with brine and mix, add the Knorr Aromat Original and allow to simmer for 2 min.
    • Add the rice, half the raisins, cashew nuts, parsley, coriander (reserve some for garnish) and toss through the mixture until combined. Remove from the heat, pour into a serving dish garnished with the remainder of the raisins, cashews, coriander, parsley and serve.
  2. Chef's Tip

    • Use chopped apricots instead of the raisins or add whole corn kernels for extra texture and color.