Vegetable Rice

This Vegetable Rice recipe can be prepared with left over rice also. Vegetables can be cooked in microwave. Cut the vegetables into small pieces, sprinkle a handful of water and microwave it for one to two seconds. Capsicum need not be cooked.
You can also make this rice in microwaved oven itself. First cook the vegetables in microwave as above. In another microwave proof vessel, put the oil. You can also use butter instead of oil. Add mustard, cinnamon, and cloves. Microwave it for half a minute. Then add chopped onion and microwave it for few more seconds. Take out the vessel and add all the other ingredients including cooked rice and mix well. Microwave it for one to two seconds or according to your microwave power setting.
When you are doing it in a microwave, you can omit mustard. Sometimes, if the mustard is over fried, it will give a bitter taste.

How to make

Vegetable Rice is a flavorful dish. It begins with heating oil in a kadai. Whole spices like cinnamon, cloves, and mustard seeds are added until they pop. Bengal gram dhal is then sautéed until light brown, followed by cashew nuts, chilies, and curry leaves for added flavor. Onions are cooked until transparent, then capsicum is added and sautéed briefly. Cooked vegetables, turmeric powder, and salt are added. Then, cooked rice is gently folded in to combine all the ingredients. The result is a vibrant, aromatic rice dish packed with vegetables and spices.

Vegetable Rice Recipe

Vegetable Rice

Recipe by S Kamala

Course: RiceCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

A flavored rice recipe made with mixed vegetables and left over rice.

Ingredients

• Cooked Rice – 1 medium size bowl

• Mixed vegetable (Carrot, Green Peas and Beans) half cooked – 1 cup

• Capsicum cut into small pieces – 1/2 cup

• Onion – 1 No chopped finely

• Green chilli – 4 Nos chopped finely

• Bengal gram dhal – 1 teaspoon

• Turmeric powder – a pinch

• Oil – 4 or 5 teaspoons

• Mustard – Half teaspoon

• Cinnamon Stick – a small piece

• Cloves – 2

• Cashew nut – 1 tablespoon

• Curry leaves – few

• Salt – 1 teaspoon or as per taste

Directions

• In a kadai add the oil and when it is hot add cinnamon stick, cloves and mustard. When it pops up, add Bengal gram dhal and fry till it turns light brown.
• Add cashew nuts, chillies and curry leaves and fry for a while.
• Then add onion and fry till it become transparent.
• Now add capsicum pieces and fry for two/three minutes on low flame.
• Add cooked vegetables, turmeric powder and salt. Mix well.
• Add cooked rice to this and mix gently.