Lily Pulao Recipe

The lily is also an edible flower that can be used to flavour rice, soup, honey and omelette! Just try out this recipe during Easter, for curried brown rice with lily flowers!

Saute until soft :

  • 2 tablespoons corn oil
  • 4 ounces onion, thinly sliced


  • 6 to 8 tablespoons chopped lily flowers
  • One garlic clove, finely chopped
  • 2 to 3 slices ginger root, finely chopped
  • cook and stir five minutes.


  • 8 ounces diced cooked ham
  • 6 ounces brown rice, cooked
  • one teaspoon curry powder
  • salt and pepper to taste.

Saut? until transparent:

  • 2 tablespoons olive oil
  • 4 ounces onion, thinly sliced
  • remove onions with slotted spoons and keep warm.

In same pan saut?:

  • 3 ounces raisins, plumped in
  • 4 tablespoons hot water and drained.
  • Remove raisins and keep warm.

Then saut?:

  • 3 to 4 ounces slivered almonds
  • Turn rice mixture onto heated platter and make well in centre.
  • Fill with the onions and surround rice with raisins and almonds.
  • Serve with tomato and green bean salad dressed with oil and vinegar. Serves six.

Serving hints:

1. add fresh lily buds to clear chicken soup during the last 3 minutes of cooking time.
2. Add chopped flowers to fruit cake along with litchi, nuts, almonds etc.
3. Add chopped flowers to egg dishes and salads for a touch of colour and hint of sweet taste.
4. Steep lily flowers in honey for one week.
5. Add one ounce of dried flowers to ? pint of vinegar.

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