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A plate of veggie rice with wooden spoon.
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Indian Spiced Basmati Rice

This vegetable rice is the perfect side dish for any occasion! Rice gets cooked with vegetables, spices and broth for an incredibly flavorful and fluffy one pot meal.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
soaking and resting time 30 minutes
Total Time 50 minutes
Servings 6
Calories 173kcal

Equipment

Ingredients

  • 1 tablespoon butter or olive oil
  • 1 small onion, finely chopped
  • 1-2 teaspoons minced garlic
  • 1 cup (200g) basmati rice
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt, more or less to taste (see note)
  • 2 cups low-sodium chicken or vegetable stock, or bone broth
  • 1 cup (150g) frozen mixed vegetables (I like to use corn, peas, carrots, green beans), thawed

Instructions

  • Rinse rice in cold water until water runs clear. Soak for 20 minutes and drain completely.
  • Heat butter or oil in a deep pan or pot over medium heat. Add onion and cook until fragrant and softened, about 3 minutes. Add garlic and cook for 30 seconds.
  • Add the rice and all the spices and cook, stirring often, about 1-2 minutes, until lightly toasted. Add the broth and vegetables and bring to a boil.
  • Reduce heat to medium low and simmer covered, for 15 minutes. Remove pan from the heat and let it sit, covered, for 10 minutes.
  • Remove the lid and fluff the rice with a fork. Top with lemon juice, cilantro, yogurt, if desired.

Notes

  • Adjust sodium content as needed - if serving to baby, you can use low-sodium broth and leave out the salt. Once cooked, set aside a portion for baby and season the rest to taste.
  • Refrigerate leftover rice for up to 3 days.
  • To freeze, I recommend portioning out servings and storing in freezer safe bags or containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 173kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Sodium: 250mg | Fiber: 2g