Spiced Tandoori Veggie Rice Bowl Recipe

About this recipe

This Spiced Tandoori Veggie Rice Bowl is a delightful blend of Indian spices, aromatic basmati rice, and colorful vegetables cooked to perfection. Designed for busy professionals, this lunch-friendly dish combines wholesome ingredients with bold tandoori-inspired flavors for a satisfying and energizing meal. Each bite offers a burst of spices and textures that will keep you fueled and refreshed throughout the day.

Ingredients

• 1 kg Basmati Rice
• 1 kg Bell Peppers
• 500 g Tomato - Hybrid
• - Green Peas
• 200 g Dahi
• - Tandoori Seasoning 50g
• 100G Oleo
• 50 g Asafoetida Powder
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Lemon
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice thoroughly and cook it in a pot or rice cooker until fluffy. Set aside to cool slightly.
2. 2. In a small bowl, mix yogurt (or plant-based yogurt), tandoori masala, turmeric powder, red chili powder, and salt to make a marinade.
3. 3. Heat vegetable oil in a large pan over medium heat and add cumin seeds and hing. Stir until aromatic.
4. 4. Add chopped bell peppers, cabbage, and tomatoes to the pan. Sauté for 4-5 minutes until slightly softened but still vibrant.
5. 5. Stir in the boiled green peas and cook for another 2 minutes. Add the yogurt marinade to the vegetables and mix well, ensuring everything is coated evenly. Cook for 2-3 minutes to combine flavors.
6. 6. Gently fold the cooked basmati rice into the spiced vegetable mixture. Toss everything together until the rice is evenly coated with the tandoori flavors.
7. 7. Serve warm, garnished with freshly chopped coriander leaves and lemon slices on the side.