Indian · Dinner
Spiced Vegetable Rice
Basmati rice pilaf built on a cumin-mustard seed tempering in ghee, with turmeric, ginger-garlic paste, green peas and carrot. Whole spices bloom before vegetables and rice fold through, finished with fresh cilantro and lemon juice for a fragrant, lightly golden dish.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
478Calories
10.2gProtein
7.4gFat
93.8gCarbs
5.8gSugar
6.1gFiber
210mgSodium
8mgChol
2.9gSat Fat
390mgPotassium
55mgCalcium
2.4mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
low-cholesterol
high-fiber
spice-route
thirty-min-meals
all-time-classics
vegan
Instructions
1
Prep
Rinse the basmati rice under cold water until clear, then drain for 5 minutes.
2
Bloom
Melt ghee in a saucepan over medium heat; add cumin seed and mustard seed, cooking 30 seconds until mustard seed stops popping and ghee smells toasted.
3
Saute
Stir in ginger-garlic paste and sliced onion; cook over medium heat for 3 minutes until soft and translucent.
4
Saute
Add carrot, green peas, turmeric, and garam masala; cook over medium heat for 2 minutes until turmeric coats vegetables evenly.
5
Simmer
Add drained rice and water, season with salt, bring to boil over high heat, then cover and reduce to low; cook 12 minutes until water absorbs.
6
Rest
Remove from heat and let sit covered for 5 minutes so grains firm and separate cleanly.
7
Finish
Fluff with a fork, fold in chopped cilantro and lemon juice until evenly distributed.
8
Plate
Spoon rice onto a plate, mounding lightly, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup270g basmati rice
- 2 cup480ml water
- 2 tsp2 tsp ghee
- 1 tsp1 tsp cumin seed
- 1/2 tsp1/2 tsp mustard seed
- 1/2 tsp1/2 tsp turmeric-ground
- 2 tsp2 tsp ginger-garlic paste
- 11 onion
- 1/2 cup60g carrot
- 1/2 cup70g green peas
- 1/2 tsp1/2 tsp garam masala
- salt, to taste
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lemon juice
