Indian Style Vegetable Rice Recipes

SOUTH INDIAN STYLE VEGETABLE RICE RECIPE

Steps:

• Heat 3 tbsp of oil in a pan. Add mustard seeds and allow it to sputter. Then add curry leaves and give a mix.
• Next, add the chopped onions and sauté the onions till its translucent.
• When the onions are sautéed well, then add the chopped vegetables to the pan.
• Stir-fry the veggies for a minute. Then add salt and give a good mix.
• Now close the pan with a lid and allow the veggies to get cooked.

INDIAN-STYLE VEGETABLE RICE

Steps:

• Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
• Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

INDIAN VEGETABLE RICE

Steps:

• 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.
• 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.

INDIAN STYLE VEGETABLES AND RICE

Steps:

• Cook the brown rice according to package directions, except omit any salt.
• Meanwhile, spray an unheated 4 1/2-quart Dutch oven with nonstick coating.
• Preheat over medium-high heat.
• Add onion and garlic; cook and stir until onion is tender.
• Carefully add the water, apple juice, potatoes, carrot, soy sauce, curry powder, gingerroot, cardamom, and cinnamon.
• Bring to boiling; reduce heat.
• Simmer, covered, for 10 minutes.
• Add the cauliflower, zucchini, peas, and raisins to the Dutch oven. Simmer, covered, for 10 minutes more or until cauliflower is tender.
• Serve over hot cooked brown rice.
• If desired, serve with chutney.