Indian-Style Vegetable Rice Recipe -
Indian-Style Vegetable Rice Recipe
  • READY IN 55 mins

Indian-Style Vegetable Rice

Recipe by  

"This is a standard Indian pilaf dish with a slight twist. The combination of colorful vegetables and aromatic spices make this dish very tasty!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    35 mins
  • COOK

    20 mins

    55 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Mar 05, 2009

I don't know who could possibly eat this and actually enjoy it. I cut it in half, and cut down even more on the cayenne and it was still not unedible. The veggies were the only good thing in this, and thats because it was just stirred in right before serving. I will never make this again! If I could give no stars I would.

May 23, 2011

I modified this recipe. First of all there was too much liquid for the amount of rice used and salt . I cut it down to 2 cups (2:1) and halved the salt. I used 1 cup chicken broth. I also added 3-4 pods of cardamom in the oil with the onions, etc. for more aromatics and flavor.

Aug 14, 2012

This was a great recipe, however, there are some serious typos in it. 2 cups of rice to 4 cups of water! The word tablespoon was substituted for the cayenne, salt and black pepper. It should have read teaspoon. This would be a great vegetarian meal if you double the veggies.

Apr 01, 2015

Don't pass up this recipe! It is very delicious. I changed up some of the ingredients to use what I had on hand but maintained the soul of the recipe. As for the method, I cooked everything together in a wok and then added two cups of water. When that had cooked, I added the other two cups of water. I didn't use any salt and used 2 tsp of cayenne pepper. I also used fresh turmeric and ginger root. This recipe is nice, with some minor changes it is a 5 star recipe. It made enough for 8 people, so adjust according to your needs.


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 1830 mg
  • 73%

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

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