"This rice dish takes very little time to prepare and most of the ingredients are found in the common kitchen." — jen
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minced fresh ginger root
ground coriander seed
1 1/4 cups
dry jasmine rice
potato, peeled and diced
red bell pepper, chopped
This was a very nice dish. Had basmati and used that instead of Jasmine. Since this was not the main meal, I kept the spices exactly as written. I would however, double the spices if this was going to be the main course. I did add a small piece of cinnamon stick, and ground 3 cloves to add. I also added 1/2 tsp. tumeric for color. Very nice balance of spice. I didn't think the pepper would go w/the taste, so shredded 1 med. carrot instead and gave a beautiful color. Also tossed in a few pistachios during the second 10 min. simmer along w/the raisins and carrot. Potato was perfectly done and added it at the beginning of the simmer. This makes a nice dish and does make alot to feed 4 people by the time one gets the vegetables in there. Will make again. Served this w/"Indian style sheeshk kabab" and "Red Lentil Curry" here on Allrecipes and was a nice meal.
This was okay, but suffered from some textural problems. With the various additions at different times that necessitated stirring, I thought that the potato got kind of mushy. Next time, I might cook the lentils and potato together separately, with their own spices, and stir it all together briefly at the end. The red pepper seemed an odd choice, flavour wise; I would use a hot pepper, next time. The spicing was nice but milder than I prefer, so I added a liberal amount of garam masala after it was done, which helped enormously. The leftovers re-heated well.
This is a really flavorful rice recipe. It's great on it's own, but you might go into flavor overload if you serve it with curry or another spicy Indian dish. Green lentils require more cooking time, try the red ones.
I've made this several times, and it's delicious, but with some modifications. I use a lot more vegetables than the original recipe calls for - about double the veggies for the same amount of rice. I use whatever veggies I have - always onion, potato, and peas, but I've also put in bell peppers, carrots, celery (stalks and greens), and even broccoli. I also increase the spices. At the end I like to add some cashews. The hard part is getting everything to finish cooking together - it can be a delicate balance getting the potatoes and rice to fully cook without overdoing some of the veggies. I keep making it, though - it's a great recipe to introduce lentils without being so unusual that it scares off pickier eaters :)
Nutritious, tasty and visually appealing. It doesn't get any better than this.
Because I like my Indian food with a bit of kick, I tripled the spices to really give it some flavor!
Delicious! It looks really pretty too; all the colors make the dish special. It's tasty and healthy. I serve it with the Indian Tomato Chicken posted by Karen.
My family and I liked this recipe. I pre-cooked the garlic, onions, potatoes with the spices in a pan. Then added the mixture to the rice, lentils, peas and red pepper inside a rice cooker. This rice dish is a meal in itself. I made a soup, too and I'm glad I just had the two because it was so filling. Thanks for the recipe!
I made the recipe just as written... well except i did brown rice instead of jasmine, In the end though I found this to be rather bland. I agree with some of the other reviews in that I would add some heat and more spices next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Spiced Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 465
** Calories from Fat: 64
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