Easy Indian Vegetable Rice Recipe

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0 votes | 10139 views
Servings: 6


Cost per serving $1.37 view details
  • 3 tbsp. vegetable oil or possibly butter
  • 3/4-1 c. raw cashew nuts or possibly other nuts
  • 1/2 c. finely minced onion
  • 1 teaspoon finely minced fresh ginger
  • 1 teaspoon finely minced fresh warm green chili
  • 2 teaspoon coriander pwdr
  • 1/2 teaspoon cumin pwdr
  • 1/4 teaspoon turmeric pwdr
  • 1/4 teaspoon fennel seed
  • 3 whole cloves
  • 2 cardamom seeds, peeled
  • 1 bay leaf
  • Few sm. pcs cinnamon sticks
  • 1 c. long grain or possibly Basmati (Indian) rice
  • 2 teaspoon fresh coriander leaves, finely minced
  • Fresh lime juice (optional)
  • 1 c. vegetables (carrot, green beans, potato, green peas, bell pepper), cut into sm. pcs or possibly substitute frzn mixed vegetables, thawed
  • 1 1/2 teaspoon salt
  • 2 1/4 c. water


  1. In a heavy pan, heat the oil on medium heat; fry the nuts till they turn golden in color. Remove from pan and set aside.
  2. Brown onion; stir in ginger, garlic and green chili. Then stir in cloves, cardamom, bay leaf and cinnamon. Stir in coriander, cumin and turmeric powders and vegetables. Fry for 2 min. Add in rice and salt; stir it well for 1 minute. Add in water and increase heat. Boil it for 3 min and reduce heat to low; cover. After 15 min, stir it well and cover again. Cook for about 30 min and turn off heat; let it stand for 20 min without removing cover.
  3. Remove from heat. Remove bay leaf, cinnamon sticks and 3 cloves. Stir in fried nuts and minced coriander leaves. Sprinkle with lime juice according to taste.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 193g
Recipe makes 6 servings
Calories 291  
Calories from Fat 192 66%
Total Fat 22.53g 28%
Saturated Fat 3.28g 13%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 610mg 25%
Potassium 367mg 10%
Total Carbs 19.01g 5%
Dietary Fiber 3.8g 13%
Sugars 2.69g 2%
Protein 8.03g 13%
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