Spiced Lentil And Rice Pilaf With Mixed Vegetables Recipe

Indian cuisine · 242 calories

Spiced Lentil and Rice Pilaf with Mixed Vegetables recipe

About this recipe

Spiced Lentil and Rice Pilaf with Mixed Vegetables is an irresistible one-pot meal inspired by Indian flavors. Combining the goodness of red lentils and long-grain rice, this dish is both hearty and nutritious. Each bite bursts with the warmth of cumin, ginger, and turmeric, harmonizing beautifully with the medley of mixed vegetables. This pilaf is not only quick to prepare but also packs 18g of protein, making it an excellent choice for dinner or post-workout recovery. Its vibrant colors and comforting aroma make it an inviting dish to share with family or friends. Serve it as is or pair it with a side of fresh salad for a wholesome meal.

Ingredients

  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Frozen Mixed Vegetables
  • - Ginger Powder
  • 100 g Garlic
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Red Chilli Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice and red lentils under cold water until the water runs clear, then set them aside.
  2. 2. Heat oil in a large pan over medium heat and add cumin seeds, cooking until they sizzle and release their aroma.
  3. 3. Add minced garlic and ginger powder, stirring for about 1 minute until fragrant.
  4. 4. Stir in turmeric powder, coriander powder, and red chili powder, cooking for another minute to toast the spices.
  5. 5. Add the mixed vegetables to the pan and sauté for 3-4 minutes until slightly tender.
  6. 6. Mix in the rinsed rice and lentils, ensuring they are coated with the spice mixture.
  7. 7. Pour in water and season with salt to taste, then bring the mixture to a boil.
  8. 8. Reduce the heat to low, cover the pan with a lid, and let it simmer for 20 minutes until the rice and lentils are cooked and the water is absorbed.
  9. 9. Turn off the heat and let the pilaf rest, covered, for 5 minutes to allow the flavors to meld.
  10. 10. Fluff the pilaf with a fork and garnish with fresh coriander leaves before serving warm.