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
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 4 people
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
Oil – 1 tbsp
Cloves – 3 to 4
Cinnamon – 1/2 inch stick
Bay leaf – 2
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.