Ingredients Weight Measure
Basmati rice 44 oz.
Oil 5 Tbsp.
Cinnamon stick, crushed 1 ea.
Cardamom pods 10 ea.
Cloves 10 ea.
Onions, sliced 8 oz.
Garlic cloves 3 ea.
Ginger root, grated 3 Tbsp.
Mixed vegetables 52 oz.
Canned tomatoes, chopped 52 oz.
TABASCO® brand Habanero Sauce 4 Tbsp.
Tomato puree 2 oz.
Coriander leaves, chopped as needed


  1. Wash, soak and drain the rice.
  2. Partly cook the rice in boiling water and refresh and drain.
  3. Heat the oil in a pan, add the crushed cinnamon, cardamom and cloves and fry off for 2-3 minutes.
  4. Add the onions, garlic and ginger and continue to sweat down, until soft.
  5. Prepare the vegetables into batons and bite-size pieces and add to the pan.
  6. Add the tomatoes, TABASCO® Habanero Sauce and tomato puree.
  7. Ideally, the vegetables should be cooked in their own juices combined with the tomatoes. To make sure there is enough liquid to cook the vegetables, a little water might need to be added.
  8. When the vegetables are partly cooked, layer them in a casserole dish with the rice.
  9. Cover and cook in a moderate oven until the rice is tender.
  10. To serve, sprinkle with the chopped coriander.

Yield: 12 servings