How to make Almond Rice With Mixed Vegetables -
Mixed vegetable pulao enriched with almonds, super tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Almonds (आलमंड/बादाम)
Cuisine : Fusion
Course : Rice
For more recipes related to Almond Rice With Mixed Vegetables checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Egg Fried Rice Achaari Khichdi Vegetable Biryani Thai Fried Rice
Almond Rice With Mixed Vegetables Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Almond Rice With Mixed Vegetables Recipe
Rice 1/2 cup
Almonds 1/4 cup
Basmati rice soaked and drained 1 cup
Potato peeled and cut into 1 inch pieces 1 medium
Green capsicum seeded and diced 1/2
Zucchini diced 1/2 cup
Carrots thinly sliced 1/3 cup
French beans chopped 1/3 cup
Shelled green peas 1/3 cup
Oil 5 tablespoon
Salt to taste
Cumin seeds 1 teaspoon
Dried red chilli 1
Garam masala powder 1/2 teaspoon
Fresh coriander leaves coarsely chopped 2 tablespoon
Method
Step 1
Heat three tablespoons oil in a deep non-stick pan. Add slivered almonds and sauté till golden, drain on absorbent paper. Sprinkle a little salt, mix well and set aside.
Step 2
In the same pan, add one more tablespoon oil and heat. Add potatoes and sauté until golden brown. Drain on absorbent paper and set aside. Add the remaining oil in the same pan and heat.
Step 3
Add cumin seeds and red chilli and sauté till brown. Add capsicum, zucchini and rice. Mix well and cook for two minutes. Add two and a half cups water, ground almonds, salt and garam masala powder.
Step 4
Mix well and bring it to a boil on high heat. Add carrots, beans and green peas. Mix well, cover and cook on low heat for twenty to twenty-five minutes or until all the liquid is absorbed. Switch off heat and let it stand for another five minutes.
Step 5
Remove cover and add fried almonds and potatoes. Mix well. Serve hot garnished with coriander leaves.
Nutrition Info
Calories : 2146 Kcal
Carbohydrates : 40 gm
Protein : 201.5 gm
Fat : 131.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
