Quick Veggie Masala Rice Recipe

About this recipe

Quick Veggie Masala Rice is a vibrant, flavorful one-pot meal that combines fragrant basmati rice with colorful above-ground vegetables, aromatic Indian spices, and a hint of tangy lemon. Perfect for a busy lunch, this dish is both wholesome and satisfying, offering a balance of nutrients and taste. It’s an easy-to-make recipe that brings the comforting flavors of Indian cuisine to your table in no time.

Ingredients

• 1 kg Basmati Rice
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• - Green Peas
• 200 ml Mustard Oil
• 100 g Jeera
• 100 g Hing Khoda
• 20 g Turmeric Powder
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Red Chili Powder
• 100 g Salt
• 250 ml Lemon Juice Concentrate
• 100 g Coriander Leaves

Instructions

1. 1. Rinse the basmati rice thoroughly in cold water until the water runs clear, then soak it for 20 minutes and drain.
2. 2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds, then add hing.
3. 3. Stir in the chopped tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
4. 4. Add the bell peppers, green peas, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for 3-4 minutes, stirring occasionally.
5. 5. Add the soaked and drained rice to the pan and gently mix it with the vegetables and spices to coat evenly.
6. 6. Pour enough water to cook the rice (typically 1.5 times the volume of rice) and bring it to a boil. Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. 7. Turn off the heat, sprinkle lemon juice and chopped coriander leaves over the rice, and gently fluff it with a fork to combine.
8. 8. Serve hot as a standalone meal or pair it with yogurt or a light salad for a complete lunch.