Vegetarian Fragrant Spiced Rice
Infused with the bold, aromatic spices of cumin, coriander, cinnamon, and cardamom, this Vegetarian Fragrant Spiced Rice is a flavorful delight that will elevate your table. Tender basmati rice is perfectly cooked with vibrant vegetables like green peas, carrots, and bell peppers, all coated in golden turmeric for a stunning visual and nutritional boost. Finished with a garnish of toasted cashew nuts and fresh cilantro, this dish combines textures and flavors to create an irresistible side or light main course. Ready in just 45 minutes, it’s an easy yet elegant recipe perfect for weeknight dinners or festive occasions. Whether served alongside your favorite curry or savored on its own, this rice dish is sure to become a staple in your kitchen. Keywords: vegetarian rice recipe, spiced rice, fragrant rice, basmati rice with vegetables.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 crushed garlic cloves
- 1 inch piece, grated ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 cinnamon stick
- 4 crushed cardamom pods
- 1 bay leaf
- 0.5 teaspoon turmeric powder
- 0.5 cup green peas
- 1 medium, diced carrot
- 1 small, diced bell pepper
- 1 teaspoon or to taste salt
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons, toasted cashew nuts
Instructions
Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. Drain well and set aside.
In a deep saucepan, heat the olive oil over medium heat. Add the cumin seeds, coriander seeds, cinnamon stick, crushed cardamom pods, and bay leaf. Sauté for about 1 minute until aromatic.
Add the chopped onion to the pan and cook until it becomes translucent, about 5 minutes. Stir in the crushed garlic and grated ginger, and cook for another minute.
Add the turmeric powder and diced vegetables (green peas, carrot, and bell pepper) to the pan. Stir well to combine and cook for 2-3 minutes.
Add the rinsed rice to the pan and stir gently to coat the rice with the spices and vegetable mixture.
Pour in the water and add salt. Stir once and bring to a boil.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice simmer for 15-18 minutes until all the water is absorbed and the rice is cooked through.
Once cooked, remove the pan from heat and let it sit, covered, for 5 minutes.
Gently fluff the rice with a fork, and remove the cinnamon stick and bay leaf.
Transfer the rice to a serving dish and garnish with toasted cashew nuts and fresh cilantro.
Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 16.2 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1100 mg | 23% | |
*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.
