Easy Indian Vegetable Rice Recipe
Servings: 6
Ingredients
- 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
Directions
- 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.
- 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.
- 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% |
