Mixed Vegetable Pilaf | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Rice dishes are pretty much an essential accompaniment to any Indian meal, and this attractive pilaf loaded with a variety of vegetables steps things up a few notches. It’s also a good way to use up any extra vegetables you may have on hand. The method of making a pilaf involves sautéing aromatic seeds and onions, followed by the rice for a few minutes, before adding the stock or water, and then, in this case, the vegetables. Take care not to stir the rice while cooking, only simmering it at a low temperature until the liquid is absorbed to make sure the tender grains don’t break apart and your final product is a nice fluffy rice dish.

Mixed Vegetable Pilaf

Recipe by Lisa Turner
Cuisine: Indian
Published on October 22, 2024

Simple but astonishingly good, this gently spiced mixed vegetable rice dish is a wonderful accompaniment to almost any Indian meal

Preparation: 15 minutes
Cooking time: 25 to 30 minutes

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Ingredients:

2 tablespooons ghee or olive oil
1 1/2 teaspoons cumin seeds
5 black cardamon pods, lightly crushed
1 small onion, sliced or diced
1 tablespoon fresh ginger, minced or grated
2 to 3 red or green chilies, seeded and minced
1 teaspoon ground turmeric
1/2 teaspoon asafetida
1 teaspoon Kashmiri chili powder or paprika
1 teaspoon garam masala
1 teaspoon sea salt, or to taste
2 1/2 cups mixed vegetables (see note*)
1/3 cup yogurt or coconut milk, whisked
1 1/4 cups basmati rice, rinsed and soaked for 30 minutes
2 cups water or vegetable stock
1/4 cup fresh cilantro, chopped

Instructions:

Heat the ghee or oil in a large saucepan over medium heat. When hot, add the cumin seeds and cardamon pods. Stir and fry for 1 minute. Add the onion and sauté for 5 minutes, or until softened and lighty browned.
Toss in the ginger and chilies, stir and fry for another minute, then add the turmeric, asafetida, chili powder or paprika, garam masala, and salt. Stir once and then add the mixed vegetables. Stir well to coat and cook for a few minutes. Mix in the yogurt or coconut milk and cook for another minute.
Drain the rice. Add to the pan, stirring gently to coat the grains. Pour in the water or vegetable stock and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes or until the water is just absorbed. Remove from the heat and let sit for 5 minutes. Remove the cardamon pods, add the cilantro, and fluff with a fork. Serve hot.
*Note: Any combination of your favorite mixed vegetables may be used. For this version, I used fresh garden peas, sliced carrots, chopped cauliflower, and chopped mushrooms.

Makes 6 servings