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Chile Pepper & Vegetable Pilau

By Siri Ved Kaur

This dish is a variation on Yogi Bhajan’s Chile Pepper Pilau, the first dish I ever cooked for Yogiji when I began serving as his cook in 1971, following instructions for his recipe scribbled on a scrap of paper by one of his secretaries. I made it for him every day for several weeks. He liked it with cottage cheese on the side. Thls dish is good for kidneys, digestion, and detox.

Yield: 4 - 6 servings


5 slices peeled fresh ginger

2 ½ cups water

2 onions, chopped in thin strips

¼ cup oil or ghee

1 rounded teaspoon turmeric

1 teaspoon cumin or caraway seeds

½ teaspoon celery seeds

2 teaspoons poppy seeds

2 cups of finely chopped vegetables (broccoli, cauliflower, peas. mushrooms, zucchini)

2 long green Anaheim or Hatch chiles, chopped

1 yellow wax pepper (hot), chopped

1 cup basmati rice, well rinsed and drained

½ teaspoon salt


Boil ginger in water for 10 minutes. Drain, reserving ginger broth. Measure the broth and if necessary add enough water to make 2 cups.

Finely chop the boiled ginger.

Heat oil or ghee in a heavy 2-quart saucepan over medium-high heat and add chopped ginger and onion.

Saute until lightly browned.

Add spices and cook, stirring, for 2 more minutes.

Add 2 cups of finely chopped vegetables (broccoli, cauliflower, peas. mushrooms, zucchini). Add chopped chiles and sautee for a minute or two.

Add rice and fry over high heat, stirring constantly, for 1-2 minutes more.

Add the 2 cups of ginger broth.

Bring to a boil, cover, and reduce the flame to low. Cook for 12-15 minutes.

Remove from heat, and set aside, covered, for at least 5 minutes more.

Fluff with a fork.

This recipe is from From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen available through KRI.

©2015 Siri-Ved Kaur Khalsa

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh.