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

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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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