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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