Indian Rice Pilaf

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. Prep
8 min.
Cook
25 min.
Ready In
35 min.
4 servings
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

2tablespoons vegetable oil
1teaspoon mustard seeds
1inch ginger minced*
4cloves garlicVideo or as needed, minced
3each scallions, spring or green onions sliced
1medium potatoes chop into 1/2-inch cube
1each carrots chop into 1/2-inch cubes
1cup cauliflower florets stem removed and chopped
1cup broccoli florets stem removed and chopped
1/2cup green peas fresh or frozen
1cup green beans end removed and break into about 2-inch pieces
4tablespoons cashew nuts chopped*
1/2teaspoon turmeric
1cup rice long grain, white or brown
2cups water
1teaspoon salt or to taste
2teaspoons curry powder or to taste
* not incl. in nutrient facts

Directions

Place oil in Dutch oven , add mustard seeds.

Fry until seeds pop.

Add the ginger, garlic and scallions, stirring, and cook for about 1 minute.

Add the mushrooms, and cook for about 2 minutes.

Add all the other vegetables and fry on medium heat for about 5 minutes, with cover on pan.

Add turmeric.

Wash and dry rice. Add rice to vegetables and fry for a minute.

Do not brown.

Add curry powder, salt and water.

Cover and bake at 350 degrees for 20 to 40 minutes, depending on what kind of rice you are using.

First published: last updated: 2014-04-14

 
 
 
 
5 stars - based on 2 ratings, best: 5, worst: 0, reviews: 2

Reviews


Reviewed: over 1 year ago

anonymous

Reviewed: about 3 years ago

Just happened I had all the ingredients that this recipe asked for! My husband and I we both liked it, served it with a cucumber raita and some leftover naan bread from the day before, absolutely delicious! Followed the recipe mostly, and I added extra 1/2 cup of raisins before baking; I used brown rice, so the vegetable and rice mixture was baked in the oven for about 40 minutes, then the potato cubes became not crunchy any more and the rice was perfectly cooked too. I think even you use white rice, you may check after the first 20 minutes, if seems still not quite cooked on both rice and vegetables, pop into the oven, give another 10 to 20 minutes! A easy, simple and tasty recipe to have varieties of vegetables all at once!

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 35827% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 660mg 28%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 20%
Sugars g
Protein 17g
Vitamin A 72% Vitamin C 71%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?