Welcome back to Burmawala Kitchen! A simple yet delicious Vegetable Rice Recipe. This dish is perfect for a quick, healthy meal and pairs well with a variety of main courses. The aromatic spices combined with mixed vegetables make it a flavourful and nutritious option.
Ingredients:
- 2 cups rice
- 1 cup mixed vegetables
- 1 tbsp whole cumin (jeera)
- 1 tsp salt
- Few green chilies
- 1 bay leaf
- 2 black cardamoms
- 3 green cardamoms
- 1 tbsp ghee
Instructions:
1. Preparing the Spices:
- In a pan, melt 1 tbsp ghee over medium heat.
- Add 1 tbsp whole cumin, 1 bay leaf, 2 black cardamoms, and 3 green cardamoms.
- Fry the spices for a few minutes until they release their aroma.
2. Adding Vegetables:
- Add the mixed vegetables to the pan with the spices.
- Fry the vegetables for a few minutes. If using frozen vegetables, rinse them with hot water before frying.
3. Combining with Rice:
- Add 2 cups of rice to the pan with the vegetables and spices.
- Stir well to mix everything together.
4. Cooking the Rice:
- Pour 3 cups of water into the pan.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer until the rice is cooked and the water is absorbed. This usually takes around 20 minutes.
5. Final Touch:
- Once the rice is cooked, it should be fluffy and the vegetables tender.
- Remove from heat and let it sit for a few minutes.
6. Serving: Serve the vegetable rice hot, and enjoy
Vegetable Rice
Vegetable Rice Recipe. This dish is perfect for a quick, healthy meal and pairs well with a variety of main courses. The aromatic spices combined with mixed vegetables make it a flavourful and nutritious option.
Ingredients
Instructions
Preparing the Spices
-
In a pan, melt 1 tbsp ghee over medium heat.
-
Add 1 tbsp whole cumin, 1 bay leaf, 2 black cardamoms, and 3 green cardamoms.
-
Fry the spices for a few minutes until they release their aroma.
Adding Vegetables
-
Add the mixed vegetables to the pan with the spices.
-
Fry the vegetables for a few minutes. If using frozen vegetables, rinse them with hot water before frying.
Combining with Rice
-
Add 2 cups of rice to the pan with the vegetables and spices.
-
Stir well to mix everything together.
Cooking the Rice
-
Pour 3 cups of water into the pan.
-
Bring the mixture to a boil, then reduce the heat to low.
-
Cover and simmer until the rice is cooked and the water is absorbed. This usually takes around 20 minutes.
Final Touch
-
Once the rice is cooked, it should be fluffy and the vegetables tender.
-
Remove from heat and let it sit for a few minutes.
Serving
-
Serve the vegetable rice hot, and enjoy!
Note
Use long-grain rice like Basmati for a fluffy texture. Rinse the rice several times before cooking to remove excess starch.
You can use any combination of mixed vegetables like peas, carrots, beans, and corn. Fresh or frozen both work well.
Adjust the number of green chilies based on your heat preference. You can also add other spices like cloves or cinnamon for extra flavour.
Ensure you use the right amount of water for your rice. Typically, the ratio is 1 part rice to 1.5 parts water for Basmati rice.
Using ghee adds a rich flavour to the rice. If you prefer, you can use oil or butter as a substitute.
Cook the rice on low heat to prevent it from burning and ensure even cooking.
