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Spicy Rice And Vegetable Stir Fry

Madhuri.Dixit's picture
  Basmati rice 2 Cup (32 tbs)
  Corn oil 2 Tablespoon
  Curry leaves 6
  Mixed onion seed 1⁄2 Teaspoon
  Mustard seed 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Garlic paste 1 Teaspoon
  Ginger paste 1 Teaspoon
  Onion 1 , chopped
  Tomatoes 2 , sliced
  Sweet corn kernels 2 Ounce (60 Gram)
  Peas 2 Ounce (60 Gram)
  Green beans 2 Ounce, cut into pieces (60 Gram)
  Carrot 1 , diced
  Salt To Taste
  Lemon juice 2 Tablespoon
  Chopped fresh coriander 2 Tablespoon
  Green chilies 2 , diced

1. Rinse the rice until the water runs clear and leave it to soak while you prepare the vegetables.
2. Heat the oil in a large heavy-based saucepan. Fry the curry leaves and seeds for about 45 seconds. Lower the heat and add the garlic ginger and onion. Stir-fry for about 3 minutes.
3. Start adding all the other vegetables, beginning with the tomatoes and stir-fry each for about 2 minutes before adding the next vegetable.
4. Add the lemon juice, coriander and chillies with salt to taste. Drain the rice well, add it to the vegetables and stir-fry for a further minute. Add 3 cups of water and bring to the boil. Reduce the heat to medium-low, cover and cook for 10-15 minutes. 6 Let stand, covered, for 5 minutes off the heat before serving. Garnish with egg slices.

Recipe Summary

Side Dish
Stir Fried
Rice, Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1942 Calories from Fat 318

% Daily Value*

Total Fat 36 g55.8%

Saturated Fat 3.5 g17.4%

Trans Fat 0.1 g

Cholesterol 1.3 mg0.4%

Sodium 521.1 mg21.7%

Total Carbohydrates 362 g120.5%

Dietary Fiber 20.7 g82.8%

Sugars 24.2 g

Protein 40 g79.3%

Vitamin A 302.2% Vitamin C 230.7%

Calcium 26.5% Iron 48.2%

*Based on a 2000 Calorie diet

Spicy Rice And Vegetable Stir Fry Recipe