Indian Vegetable Rice Recipe -
Indian Vegetable Rice Recipe
  • READY IN 50 mins

Indian Vegetable Rice

Recipe by  

"A lovely vegetable recipe full of flavor which can be eaten by itself. Delicious if eaten with plain yogurt. Create your own variation with different vegetables and spices."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2003

This was a great recipe. If you don't have garam masala, you can make it yourself. Just look up garam masala in the encyclopedia here and use those spices.

Most Helpful Critical Review
May 08, 2003

I would recommend adding more vegetables, and not adding them until about halfway through the cooking time. Otherwise the veggies are total mush by the end.


60 Ratings

Jul 14, 2006

This was really good! The spices/seasonings were just right. My husband who has never had Indian food really liked this.

Mar 25, 2006

wonderful recipe. served with chicken tikka, naan bread and salad with yogurt-lemon vinaigrette. even the kids (aged 2 and 7) loved it!

May 08, 2003

A very nice rice dish - I also did not add the veg until much later on... I think this will be my main rice dish in future -- many thanks.

Oct 02, 2004

Really good. Instead of regular onion, I used green onion that I already had cut up. I hadn't bought Basmati rice, so I used brown rice and adjusted the cook time accordingly. I also added 1/2 tsp. of cayenne pepper. I used vegetable out of a stir fry mix, which had baby corn, red pepper, peapods and bamboo shoots-- not entirely Indian vegetables, but good nonetheless. I did not add them until the last 15 minutes of cook time. I think I may play around with the spices a bit next time, but this is still tasty.

Apr 30, 2007

A very nice spiced rice, if nothing particularly special or exciting. I am a vegetarian college student and so I am always looking for quick, easy, and cheap main dishes. This one fits the bill. I will definitely be keeping it around. variations: I used a little over a cup of frozen peas and corn, and added them after the rice had been cooking about 10 minutes. I also left the pieces of onion quite large. I added another 1/4 tsp of cumin and some ground black pepper. This works equally well with short-grain rice.

Mar 11, 2003

This had a really good, almost sweet flavor (could have been the type of onion I used) and was a nice contrast to Curry Chicken. The only problem I encountered was that the cooking time was too long. Had I not checked the pot, I might have burned the rice! Good recipe, overall! If you have more Indian dishes, please submit them!


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  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 87.1 g
  • 28%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 905 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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