Gluten-Free Spiced Vegetable Medley With Basmati Rice Recipe

Fusion cuisine

Gluten-Free Spiced Vegetable Medley with Basmati Rice recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring spiced vegetables and tender basmati rice, perfect for solution seekers looking for a wholesome vegetarian meal.

Ingredients

  • 250 g French Beans - 250 G
  • 100 g Sambar Onion Peeled
  • 100 g Garlic - Single Clove
  • 200 g Cauliflower Florets
  • 1 pack (1 kg) 921 Extra Long Grain Biryani Basmati Rice
  • 850 g Oleev Smart Vitafit Edibale Vegetable Oil
  • 100 g Jk Jeera Powder / Cumin Powder
  • 100 g X 3 Mtr Coriander Powder Combo
  • 80 g Urban Platter Cayenne Pepper Powder
  • 1 kg Mangat Ram Unpolished Kabuli Chana (Big Size)
  • 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
  • 1 pc (100 g) Praakritik Organic Ginger Powder

Instructions

  1. 1. In a 3- to 4-quart pan over high heat, bring 2 1/2 cups water and 1 1/2 cups basmati rice to a boil. Cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, about 18 to 20 minutes.
  2. 2. Meanwhile, in a 10- to 12-inch frying pan over high heat, bring about 3 cups water to a boil. Add 200 g green beans and cook until tender-crisp, about 2 minutes. Drain and rinse under cold running water until cool. Wipe the pan dry.
  3. 3. Heat 2 teaspoons vegetable oil in the same pan over medium-high heat. Add 1 finely chopped onion, 1 minced clove of garlic, and 1 tablespoon ginger powder. Stir often until the onion is soft, about 5 minutes.
  4. 4. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon cayenne. Add 2 cups cauliflower florets and 1 cup water. Cover and bring to a simmer. Reduce heat and cook, stirring occasionally, until the cauliflower is tender, about 8 to 10 minutes.
  5. 5. Add 1 can (400 g) garbanzo beans (drained and rinsed). Cover and simmer, stirring occasionally, to blend flavors, about 10 minutes. Add the green beans and stir occasionally until heated through, about 2 minutes. Season with salt to taste.
  6. 6. Spoon the cooked rice into four wide, shallow bowls and top equally with the vegetable mixture. Serve hot.