Indian Style Vegetables And Rice Food

VEGETABLE RICE

Steps:

• Heat oil in a pot. Add all the whole spices and saute for a few seconds or until the spices become fragrant.
• Add garlic and onion. Cook until the onion turns golden brown.
• Add vegetables and saute for a minute.
• Next, add washed rice, salt, and pepper. Mix everything and cook without water for around 2 minutes.
• Add water and cilantro. Mix and cover the pot with a tight lid. Cook for 18-20 minutes. Switch off the gas. Don't remove the lid for at least 5 minutes.
• After 5 minutes, remove the lid, fluff rice with a fork. Garnish with more cilantro. Serve hot with some raita, salad, or curry.

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.

SPICY INDIAN RICE

Steps:

• Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
• Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
• Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

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.