Mixed Vegetable Rice

Visit the Indian Food Glossary for information on the ingredients in this recipe
Mixed Vegetable Rice

I've been making an effort to incorporate more vegetables into my meals. An easy solution when you don't have a lot of time is to add them to rice. It's also a good way to use up vegetables before their expiry date. Despite the ease of preparation, this dish is packed full of flavor and certainly elegant. It made for a fine accompaniment to paneer rajma.

Use any combination of mixed vegetables that you choose. Here I used a combination of green beans, mushrooms, frozen peas and carrots.

Mixed Vegetable RiceMixed Vegetable Rice
Recipe by
Cuisine: Indian
Published on January 24, 2014

Simple and fragrant lightly curried rice with mixed vegetables — an ideal side for Indian meals

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  • 1 cup basmati rice
  • 1 3/4 cup water
  • 2 tablespoons sesame oil
  • 1 1/2 teaspoons cumin seeds
  • 4 black cardamon pods, slightly crushed
  • 1 small onion, finely chopped
  • 1-inch piece fresh ginger, grated or minced
  • 3 green or red chilies, seeded and finely chopped
  • 1/2 to 1 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 2 cups mixed vegetables, frozen or fresh
  • 1 teaspoon sea salt, or to taste
  • 1 small tomato, finely chopped
  • 2 to 3 tablespoons fresh cilantro or parsley, chopped, for garnish
  • Rinse the rice under cold water until the water is clear and not cloudy. Transfer to a small bowl and soak the rice in the water for about 30 minutes.

  • Heat the oil in a medium saucepan over medium-high heat. When hot, add the cumin seeds and cardamon and sizzle for a few seconds. Add the onion to the pan and cook, stirring often, for about 5 minutes until it begins to brown.

  • Add the ginger and chilies to the pan, stir and fry for another minute, and then add the turmeric and garam masala. Stir once and then add the vegetables to the pan, along with the tomatoes and salt, and stir for another few minutes.

  • Now add the rice along with its soaking water and bring to a boil. Reduce to heat to low and cover. Simmer until the water is evaporated — about 10 to 15 minutes. Do not stir.

  • Remove from heat and let sit for 5 minutes. Fluff with a fork and serve garnished with fresh herbs.

Makes 6 servings

Mixed Vegetable Pulao

Other rice dishes you are sure to enjoy from Lisa's Kitchen:
Miso Mushroom Risotto
Indian Yellow Rice
Rice and Cauliflower Pilaf
Saffron Rice with Cardamon

On the top of the reading stack: The Stranger by Albert Camus

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