Indian Style Rice Salad
Bright, refreshing, and packed with bold flavors, this Indian Style Rice Salad is a delightful fusion of textures and spices that will transport your taste buds straight to the heart of Indian cuisine. Made with fluffy basmati rice as the base, this vibrant salad features crisp cucumbers, juicy tomatoes, sweet grated carrots, and a touch of heat from finely chopped green chilies. Infused with the aromatic goodness of cumin seeds and turmeric tempered in oil, and finished with a splash of tangy lemon juice, a hint of sweetness, and a satisfying crunch of roasted peanuts, this dish is a perfect balance of savory, spicy, and zesty. Not only is it quick and easy to prepare in under 40 minutes, but it’s also versatile—serve it chilled or at room temperature as a wholesome side dish, a light meal, or a potluck favorite. Whether you're after a healthy lunch idea or a vibrant recipe centerpiece, this colorful rice dish will surely impress. Keywords: Indian rice salad, basmati rice salad, refreshing salad recipe, turmeric rice salad, healthy side dish.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 1 medium (diced) Cucumber
- 2 medium (diced) Tomatoes
- 1 medium (grated) Carrot
- 1 finely chopped Green chilies
- 2 tablespoons (chopped) Fresh cilantro
- 1 tablespoon Lemon juice
- 2 tablespoons Roasted peanuts
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Oil (vegetable or mustard)
- 0.5 teaspoon Sugar
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1 teaspoon of salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Spread the cooked rice onto a large plate or tray and let it cool completely. Fluff the rice with a fork to separate the grains.
Meanwhile, prepare the vegetables. Dice the cucumber and tomatoes, grate the carrot, and finely chop the green chilies and cilantro.
In a small skillet, heat the oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the turmeric powder and stir for a few seconds until fragrant. Remove from heat and let the tempered oil cool slightly.
In a large mixing bowl, combine the cooled rice, diced cucumber, tomatoes, grated carrot, chopped green chilies, and cilantro.
Drizzle the tempered oil over the rice mixture, ensuring the spices are evenly distributed.
Add the lemon juice, sugar, and roasted peanuts. Toss everything gently to combine. Taste and adjust seasoning as needed, adding more salt or lemon juice if desired.
Refrigerate the salad for at least 15 minutes to allow the flavors to meld, or serve immediately at room temperature.
Garnish with extra cilantro or peanuts before serving.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 16.2 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
