Description
Indian rice bowls are a versatile and delicious meal combining fragrant basmati rice with a variety of spiced vegetables, legumes, and chutneys for a nutritious and satisfying dish.
Ingredients
Units
Scale
- 1 cup basmati rice
- 2 cups water
- 1 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, chopped
- 1 cup cauliflower florets
- 1 carrot, sliced
- 1 cup canned chickpeas, drained and rinsed
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Yogurt or raita (optional)
- Mango chutney or tamarind sauce (optional)
Instructions
- Rinse the basmati rice until the water runs clear. Cook it with 2 cups of water in a pot or rice cooker until tender, about 15-18 minutes. Set aside.
- Heat oil or ghee in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add bell pepper, cauliflower, and carrot. Cook for 5-7 minutes until the vegetables start to soften.
- Stir in chickpeas, turmeric, coriander, garam masala, and salt. Cook for another 5 minutes until well mixed and heated through.
- To assemble the bowls, place a portion of rice in each bowl, top with the spiced vegetable mixture, and garnish with chopped cilantro.
- Serve with yogurt, raita, or chutneys as desired.
Notes
- You can customize the vegetables based on what you have available.
- Add paneer or tofu for extra protein.
- Leftovers make a great packed lunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg