How to make Three Aroma Vegetable Rice -
Assorted vegetables and rice cooked in Oriental style.
This recipe is from the book Khazana of Healthy Tasty Recipes.
Main Ingredients : Cauliflower (फूलगोभी), Carrots (गाजर)
Cuisine : Fusion
Course : Rice
For more recipes related to Three Aroma Vegetable Rice checkout Jodhpuri Vegetable Pulao, Simple Vegetable Pulao. You can also find more Rice recipes like Instant Veg Pulao with Onion Bhajia Yakhni Pulao - SK Khazana Thai Style Vegetarian Mince with Thai Rice Rice In Matka
Three Aroma Vegetable Rice Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Three Aroma Vegetable Rice Recipe
Cauliflower cut into florets 1/4 small
Carrots 1/2 cm cubes 2 medium
Green peas shelled 1/2 cup
Cabbage 1/2 cm cubes 1/4 small
Spinach leaves (palak) 12-16
Rice soaked 1 1/2 cup
Lemon grass stalk 2 inch pieces
Star anise 2
Salt to taste
Black peppercorns crushed 1 tablespoon
Soy sauce 1 tablespoon
Cornflour/ corn starch mixed with 1/2 cup of water 1 1/2 tablespoon
Sesame oil (til oil) 1 teaspoon
Method
Step 1
Boil rice in salted boiling water until completely cooked. Drain and keep warm. Soak the cauliflower in warm salted water.
Step 2
Take three cups of water in a pan, add lemon grass, star anise and carrots and bring it to a boil. Continue to cook in boiling water for three minutes, reduce heat and add green peas and cauliflower florets.
Step 3
Simmer till green peas and carrots are just done. Stir in cabbage and spinach leaves. Season with salt and crushed peppercorn.
Step 4
Add soy sauce, bring it to a boil and stir in cornflour mixture while stirring continuously.
Step 5
Simmer for half a minute. Arrange rice in a large service bowl and pour cooked vegetables over the rice and drizzle sesame oil on top. Serve immediately.
Nutrition Info
Calories : 1379 Kcal
Carbohydrates : 284.4 gm
Protein : 37.9 gm
Fat : 9.7 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.
