How to make Vegetable Pot Rice - SK Khazana -
This popular Oriental rice dish – plenty of vegetables make this preparation very healthy and tasty too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल),
Cuisine : Oriental
Course : Rice
For more recipes related to Vegetable Pot Rice - SK Khazana checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Bisi Bele Hulianna Pulihara (Tamarind Rice) Surti Papdi Pulao Syun Pulao
Vegetable Pot Rice - SK Khazana 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 : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Pot Rice - SK Khazana Recipe
Basmati rice boiled 3 cups
Yellow squash medium, cut into diamonds 1/2
Green zucchini medium, cut into diamonds 1/2
Carrot medium, peeled and cut into diamonds 1
Button mushrooms quatered 3-4
Dried shitake mushrooms soaked, drained and halved 4-5
Mixed coloured capsicums cut into triangles 1 cup
Oil 2 tablespoons
Garlic finely chopped 1 1/2 tablespoons
Ginger finely chopped 1 1/2 tablespoons
Celery stalk finely chopped 1 tablespoon
Spring onion bulbs diagonally sliced 2-3
Salt to taste
Crushed black peppercorns to taste
Soy sauce 1 teaspoon
Red chilli sauce 1 teaspoon
Vegetable stock 2 cups
Cornflour slurry 4 tablespoons
Bokchoy leaves torn 7-8
Spring onion green stalk cut into 1 inch pieces 1 + for garnish
Method
Step 1
Heat oil in a deep non-stick pan, add garlic, ginger, celery and spring onions, mix and sauté for 1-2 minutes.
Step 2
Add yellow squash, green zucchini, carrot, button mushrooms and shitake mushrooms, mix well and sauté for 1-2 minutes.
Step 3
Add mixed capsicums and mix well, Add salt, crushed black peppercorns, soy sauce and red chilli sauce, mix well and saute for 1 minute.
Step 4
Add vegetable stock, mix well, cover and cook for 2-3 minutes.
Step 5
Add cornflour slurry, mix well and cook till the mixture thickens.
Step 6
Add bok choi and mix. Add basmati rice and mix well. Cook for 1 minute.
Step 7
Add spring onion greens, mix and take the pan off the heat.
Step 8
Transfer the rice into a serving bowl, garnish with spring onion greens and serve hot.
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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.
