Indian Vegetable Rice

Indian Vegetable Rice

44

"A lovely vegetable recipe full of flavor which can be eaten by itself. Delicious if eaten with plain yogurt. Create your own variation with different vegetables and spices."

Ingredients

50 m {{adjustedServings}} servings 515 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 87.1g
  • 28%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
  2. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.
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Reviews

44
  1. 60 Ratings

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This was a great recipe. If you don't have garam masala, you can make it yourself. Just look up garam masala in the encyclopedia here and use those spices.

I would recommend adding more vegetables, and not adding them until about halfway through the cooking time. Otherwise the veggies are total mush by the end.

This was really good! The spices/seasonings were just right. My husband who has never had Indian food really liked this.