Rice with a combination of simple spices and a load of veggies is a treat for any rice lover.

Today’s recipe is an inspiration from the South Indian kurma flavors.

The base of this recipe is the masala paste which has a hint of coconut, a dash of spices and a creamy texture that does wonders to your palate.

The below recipe has a combination of Rice and quinoa, you can use the same recipe with just rice or quinoa alone.

Below is the recipe details for Spicy Mix Veg Rice

RECIPE:

Video Link:  

Preparation time: 20 minutes

Cooking time: 15 minutes

Serves: 4 people

INGREDIENTS:

FOR THE MASALA PASTE:

Shredded coconut – 1/2 cup

Curd / yogurt – 1/2 cup

Cashews – 5 to 8

Poppy seeds – 1 tbsp

Garlic – 4 cloves

Ginger – 1 inch

Red Chilli Powder – 1 tsp

Garam Masala – 1 tsp

Coriander powder – 1 tsp

Cumin Powder – 1 tsp

Turmeric Powder – 1 tsp

Salt – 1 tsp

FOR THE RICE:

Basmati Rice – 1 cup

Quinoa – 1 cup

Onions – 2 – chopped finely

Tomatoes – 2 – chopped finely

Mixed Veggies – 1 cup (I used beans, carrot and cauliflower)

Ground Masala Paste

For tempering:

Oil – 1 tbsp

Cloves – 3 to 4

Cinnamon – 1/2 inch stick

Bay leaf – 2

METHOD:

Grind all the ingredients mentioned under the ‘For the masala paste’ into a fine paste using a mixer.

Now turn your instant pot ON in Sauté mode.

Heat oil and add  cloves, cinnamon and bay leaf. Sauté till you get a nice aroma of the spices.

Add the chopped onions and sauté till they are translucent.

Then, add the chopped tomatoes and fry for few minutes.

Next, add the chopped veggies and mix well.

Add the ground masala paste, mix well.

Now add the washed rice, quinoa and 1.5 cups of water. Mix well and check for salt. Add more if needed.

*Keep in mind that the Veggies will leave  water, hence do not add more water unless you want the rice mushy. 

Turn off the Sauté mode. Close the lid and make sure the vent is in sealing position.

Cook on MANUAL mode for 6 minutes and Natural Pressure Release (NPR).

Serve Hot with raita, pickle, and papad.