Indian Style Vegetables and Rice
Experience the vibrant flavors of 'Indian Style Vegetables and Rice,' a wholesome, one-pot dish brimming with colorful veggies and fragrant basmati rice cooked to perfection with aromatic spices. This easy-to-make vegetarian recipe combines the warmth of garam masala, the earthiness of cumin, and a hint of heat from optional green chilies, creating a medley of bold flavors. Laden with healthy ingredients like carrots, green beans, potatoes, and peas, it offers a nutritious and satisfying meal. Perfect for a weeknight dinner or a festive spread, this customizable dish can be served as a hearty standalone entrée or paired with cooling yogurt or tangy curry. With its quick prep time and irresistible aroma, this crowd-pleaser is sure to be your new go-to for an authentic taste of Indian cuisine!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 1 large, diced Carrot
- 0.5 cup, chopped Green beans
- 0.5 cup Green peas
- 1 medium, peeled and diced Potato
- 1 medium, sliced thinly Onion
- 3 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 1 medium, chopped Tomato
- 3 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper or red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped (for garnish) Cilantro
- 1 whole Bay leaf
- 1 large, slit lengthwise (optional) Green chili
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the oil or ghee in a large, heavy-bottomed pot over medium heat.
Add the cumin seeds and bay leaf. Sauté for 30 seconds until aromatic.
Add the sliced onions and cook until golden brown, stirring occasionally for about 5 minutes.
Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another 1-2 minutes.
Add the chopped tomato and cook until soft and mushy, about 3-4 minutes.
Mix in the turmeric powder, coriander powder, garam masala, cayenne pepper, and salt. Stir well to combine.
Add the diced carrot, potato, green beans, and green peas. Cook for 5 minutes, stirring occasionally.
Pour in the water and bring it to a boil.
Add the soaked and drained basmati rice to the pot. Stir gently to combine with the vegetables.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
Turn off the heat and let the pot sit covered for 5 minutes to allow the flavors to meld.
Gently fluff the rice with a fork and garnish with chopped cilantro.
Serve hot as a main dish or alongside yogurt or your favorite curry.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 30.2 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1923 mg | 41% | |
*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.
