Vegetables and Rice

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • For rice:
  • 2 cups - basmati rice
  • 3.5 cups - water
  • 1 tsp - jeera
  • 1 tsp - oil
  • For vegetables:
  • 1 - large Potato
  • 2 - medium carrots
  • 2 - bell peppers
  • 3 - large onions
  • 6 - plum tomatoes
  • 1/4 - cabbage
  • 1 cup - cauliflower florets
  • 1 cup - frozen or fresh green peas
  • 1/2 cup - Corn
  • 1 tsp - jeera
  • 1/2 tsp - mustard
  • 3 tbsp - oil
  • 5 tbsp - tandoori paste
  • Salt - to taste
  • 1 cup - chopped coriander leaves

How to Make Vegetables and Rice

  • Wash the rice well. Heat oil in a pan, add jeera, then add the rice and fry for 2 mins.
  • Add water and bring to a boil.
  • After 5 mins of boiling, reduce heat, cover and cook for 10 more mins. Rice is done.
  • For vegetables:
  • Cut all the vegetables into 1 inch long strips.
  • Slice onions into very fine long slices.
  • Heat oil in a kadai, add mustard and jeera. Add onions and fry till well browned.
  • Then add all the hard vegetables (carrots, peppers, potatoes, cabbage, cauliflower etc.).
  • Stir and cook for 5 mins.
  • Add the remaining vegetables, except tomatoes. Stir for 3 mins.
  • Add 2 cups of water and cover and simmer for 5 mins.
  • Check if vegetables are cooked, then add the salt, tomatoes, tandoori paste and stir well to mix.
  • Simmer till vegetables are very well cooked.
  • Take about 2 big ladles of the vegetables and puree in a blender.
  • Add pureed vegetables to the cooked vegetables (you could add 1-2 tsp of red chilli powder to make it more spicy).
  • Garnish with coriander leaves and serve with the rice.

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