Vegetable Rice
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3 people
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Calories
220 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable Rice
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Vegetable Rice is a delicious and versatile dish that combines the goodness of vegetables with the boiled rice. While one may use the same recipe with few added steps to make vegetable rice from scratch, this recipe uses left-over rice.
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Ingredients
- 1 medium onion chopped
- 1 small carrot chopped
- ½ cup pea
- 1 large tomato chopped
- 1 small bay leaf aka Tejpatta
- 1 or 2 piece cloves aka Laung
- 1 small cassia cinnamon aka Dalchini
- 4 cup rice boiled
- 1 teaspoon turmeric powder aka haldi
- 2 teaspoon red chili powder can reduce if you like less spicy, aka Lal Mirch
- 1 small red chilli optional, whole
- a pinch asafoetida aka Hing
- 1 teaspoon garam masala
- 2 teaspoon lemon juice Can use Amchur powder as well (1 tsp)
- 1.5 tablespoon ghee May use any other oil, desi variety
- salt as per taste
Instructions
- Wash vegetables in running water. Chop the vegetables in small chunks. You may take any veggies of your choice. Being in lockdown, my choices were limited.
- Take the Whole spices like Bayleaf, cinnamon, Clove. You may add whole black pepper as well.
- You may use fresh rice as well. You need to soak them in water and put after veggies are cooked . Add 2.5 times water along with rice to cook them in steam.
- Take Desi Ghee in hevay bottomed Kadai. Add Jeera and Heeng along with whole spices: bayleaf, cloves, cinnamon and red chilly
- Once spices splutter and become aromatic, add Onions and cook till they are transparent. It takes around one min.
- You may cook more as some people like onions more brown.
- Add Carrots and peas along with little salt so that it cooks soon. You may also cover it with lid. If you are adding any other veggies, you may add that along with carrot.
- Once carrots become tender (depending on which veggies you have used, it might take max 10 min), add spices and tomatoes with more salt.
- Add lemon juice once tomatoes are cooked( you would know when tomatoes leave ghee)
- Add already boiled rice and Mix well. If you add fresh raw rice, you may add here along with 2.5 times (of rice qty) water. Cover with lid. If soaked rice are used, it takes around 10-15 min for rice to cook.
- The delicious and rempting vegetable rice is ready!! Serve it with your choice of chutney and curd. Enjoy!!
Notes
- Use long-grain rice like basmati or jasmine for vegetable rice. These rice varieties have a fluffy texture and a pleasant aroma that pairs well with the vegetables. Remember the cooking time may vary with the variety of rice used.
- Cook the rice as per ratio mentioned in variation, if you use raw rice. Overcooked or mushy rice won't work well in vegetable rice.
- Different vegetables have different cooking times. Start by adding vegetables that take longer to cook, like carrots or broccoli, and add quicker-cooking vegetables, like peas or bell peppers, later in the process. This ensures that all the vegetables are cooked evenly.
- Saute in between so that the vegetables or rice don't stick to the bottom of wok. (Use heavy bottomed wok).
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