Indian-Style Vegetable Rice

Rating: 3.33 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is a standard Indian pilaf dish with a slight twist. The combination of colorful vegetables and aromatic spices make this dish very tasty!

By Sahana

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Recipe Summary

prep:
35 mins
cook:
20 mins
total:
55 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
374 calories; protein 7.3g; carbohydrates 54.2g; fat 15.3g; sodium 1829.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

regguster
Rating: 4 stars
05/23/2011
I modified this recipe. First of all there was too much liquid for the amount of rice used and salt. I cut it down to 2 cups (2:1) and halved the salt. I used 1 cup chicken broth. I also added 3-4 pods of cardamom in the oil with the onions etc. for more aromatics and flavor. Read More
Helpful
(7)

Most helpful critical review

Alexis
Rating: 1 stars
03/05/2009
I don't know who could possibly eat this and actually enjoy it. I cut it in half and cut down even more on the cayenne and it was still not unedible. The veggies were the only good thing in this and thats because it was just stirred in right before serving. I will never make this again! If I could give no stars I would. Read More
Helpful
(18)
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Alexis
Rating: 1 stars
03/05/2009
I don't know who could possibly eat this and actually enjoy it. I cut it in half and cut down even more on the cayenne and it was still not unedible. The veggies were the only good thing in this and thats because it was just stirred in right before serving. I will never make this again! If I could give no stars I would. Read More
Helpful
(18)
regguster
Rating: 4 stars
05/23/2011
I modified this recipe. First of all there was too much liquid for the amount of rice used and salt. I cut it down to 2 cups (2:1) and halved the salt. I used 1 cup chicken broth. I also added 3-4 pods of cardamom in the oil with the onions etc. for more aromatics and flavor. Read More
Helpful
(7)
googlemona
Rating: 4 stars
08/14/2012
This was a great recipe however there are some serious typos in it. 2 cups of rice to 4 cups of water! The word tablespoon was substituted for the cayenne salt and black pepper. It should have read teaspoon. This would be a great vegetarian meal if you double the veggies. Read More
Helpful
(3)
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Buckwheat Queen
Allstar
Rating: 4 stars
04/01/2015
Don't pass up this recipe! It is very delicious. I changed up some of the ingredients to use what I had on hand but maintained the soul of the recipe. As for the method I cooked everything together in a wok and then added two cups of water. When that had cooked I added the other two cups of water. I didn't use any salt and used 2 tsp of cayenne pepper. I also used fresh turmeric and ginger root. This recipe is nice with some minor changes it is a 5 star recipe. It made enough for 8 people so adjust according to your needs. Read More
Helpful
(1)
Shadriel Van Kort
Rating: 4 stars
01/13/2016
I cut back on the cayenne to only a small dash and the black pepper to only half a teaspoon and it was still quite spicey but good. Also added just a little honey as the dish seemed a little bitter - was quite good after that. FYI the amount of water needed and the cook time for the rice will vary depending on altitude and average humidity levels for where you are so be careful not to add those vegies too soon. Read More
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