Mixed Vegetable Rice
Mixed Vegetable Rice — a colorful and flavorful Indian-style rice dish loaded with fresh vegetables, aromatic spices, and basmati rice. This one-pot meal is light, nutritious, and perfect for lunch or dinner — great to pair with raita or salad!
2 weeks ago
Ingredients
Main Ingredients
Vegetables
Spices & Flavorings
Garnish
Nutrition Facts (per serving)
- Calories210
- Total Fat7 g
- Carbohydrates32 g
- Protein5 g
- Fiber4 g
Instructions
- 1Rinse and soak basmati rice for 20 minutes, then drain and set aside.
- 2Heat oil or ghee in a deep pan or pressure cooker. Add cumin seeds, bay leaf, cloves, and cinnamon. Sauté until fragrant.
- 3Add sliced onions and sauté until golden brown.
- 4Add chopped vegetables (carrot, beans, peas, and capsicum). Stir-fry for 2–3 minutes.
- 5Add turmeric, red chilli powder, garam masala, and salt. Mix well.
- 6Add soaked rice and gently mix with the vegetables for 1 minute to coat with the spices.
- 7Pour 2 cups of water. Bring to a boil, then cover and cook on low heat for 12–15 minutes (or 2 whistles in pressure cooker).
- 8Fluff the rice gently with a fork. Add lemon juice and garnish with chopped coriander.
- 9Serve hot with raita, salad, or papad for a complete meal.
Storage Tips
- 1Store leftover vegetable rice in an airtight container in the refrigerator for up to 2 days.
- 2Reheat on a pan or in a microwave with a splash of water to prevent drying.
- 3Do not freeze, as the texture of vegetables and rice may change.
Pro Tips
- 1Use long-grain basmati rice for fluffy, non-sticky results.
- 2Add a few cashews or raisins for a festive touch and extra richness.
- 3Adjust spice levels as per preference — mild for kids or spicy for adults.
- 4For extra flavor, cook the rice in vegetable stock instead of plain water.
