Mixed Vegetable Rice

Mixed Vegetable Rice


2 people made this

This is a great side dish or a vegetarian one-dish quick lunch. It can be served with a simple onion or tomato raita.


Serves: 8 

  • 1/4 cup (60ml) cooking oil
  • 6 whole cloves
  • 2 bay leaves
  • 2 cinnamon sticks
  • 2 black cardamom pods
  • 1 teaspoon cumin seeds
  • 1 onion, sliced thin
  • 1 tablespoon ginger-garlic paste
  • 3 carrots, peeled and cut into long strips
  • 2 potatoes, peeled and cubed
  • 165g fresh green beans, cut into long strips
  • 1 cup frozen green peas
  • 4 cups (625g) basmati rice, rinsed
  • 1 pinch salt, to taste
  • 6 1/2 cups (1625ml) water

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat the oil in a large frypan; fry the cloves, bay leaves, cinnamon sticks, cardamom pods and cumin seeds in the hot oil until fragrant; 2 to 3 minutes.
  2. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown; 5 to 7 minutes.
  3. Add the carrots, potatoes, green beans, peas and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
  4. Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender; about 20 minutes.
  5. Remove the cover and cook another 15 minutes. Stir gently before serving.

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