Bottle Gourd Rice Recipe – Easy Indian Vegetable Rice

Last Updated on 6 months ago by Neha Deshmukh

Bottle Gourd Rice Recipe – Easy Indian Vegetable Rice

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian rice dish, you’ve come to the right place. This Bottle Gourd Rice (Lauki Chawal) is a staple in many Indian homes, and for good reason. It’s light, healthy, and packed with subtle flavors that just feel like home. I first made this when I was trying to sneak more veggies into my family’s meals, and it quickly became a favorite!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s a fantastic way to use up bottle gourd (lauki), which is often overlooked. It’s a one-pot meal, meaning fewer dishes to wash – always a plus in my book! Plus, it’s incredibly versatile. You can adjust the spice level to your liking and even add other vegetables. It’s perfect for a quick weeknight dinner or a light lunch.

Ingredients

Here’s what you’ll need to make this delicious Bottle Gourd Rice:

• 1 cup basmati or regular rice
• 3 cups chopped bottle gourd (lauki)
• 1/3 cup green peas
• 1 cup chopped onion
• 2 slit green chillies
• 1 tsp ginger-garlic paste
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhania powder)
• 2 tbsp oil
• 2 tsp ghee
• 1 tsp cumin seeds (jeera)
• 3-4 whole black peppercorns (kali mirch)
• 1/2 inch cinnamon stick (dalchini)
• 3 cloves (laung)

Ingredient Notes

Let’s talk ingredients for a sec!

• Ghee: Don’t skip the ghee! It adds a richness and aroma that oil just can’t replicate. But if you’re avoiding ghee, you can use all oil.
• Rice Choice: I usually use basmati rice for a fluffier texture, but any long-grain rice will work. Even regular rice is great – it’s what my mom always used!
• Spice Levels: Spice levels vary so much across India. Feel free to adjust the green chilies to your preference. My family likes a little kick, but you can easily remove them for a milder flavor. Some people also add a pinch of red chili powder.
• Bottle Gourd: Choose a firm, young bottle gourd for the best flavor and texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the rice in water for about 20 minutes. This helps it cook up nice and fluffy. Then, drain the water.
2. Now, heat the oil and ghee in a pan over medium heat. Once hot, add the cumin seeds, cloves, cinnamon stick, and peppercorns. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
3. Add the chopped onions and slit green chilies. Sauté until the onions turn a lovely golden brown. Patience is key here; nicely browned onions are the foundation of flavor.
4. Stir in the ginger-garlic paste and sauté for just about 30 seconds, until you can smell that wonderful aroma.
5. Time for the spices! Add the turmeric powder, coriander powder, and salt. Mix well and sauté for another minute.
6. Add the chopped bottle gourd, green peas, and the drained rice. Give everything a good stir to make sure the rice and veggies are coated in the spices.
7. Pour in 2 cups of water. Give it a taste and adjust the salt if needed.
8. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it cook until the rice is tender and the water is absorbed. This usually takes about 15-20 minutes – no pressure cooker whistle needed!
9. Finally, garnish with fresh coriander leaves and fluff the rice with a fork before serving.

Expert Tips

• Don’t overcook the rice! You want it to be tender but still have a slight bite.
• If the rice is still a little hard after 20 minutes, add a splash of hot water and cook for a few more minutes.
• For extra flavor, you can add a bay leaf to the pan along with the other spices.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Simply replace the ghee with oil.
• Spice Level Adjustment: Add more or fewer green chilies, or a pinch of red chili powder, to adjust the heat.
• One-Pot Variation: I’ve always made this in a pan, but my friend swears by making it in an Instant Pot! Reduce the water to 1.5 cups and cook on high pressure for 5 minutes, followed by a natural pressure release.
• Festival Adaptations: During Janmashtami, some families add small cubes of paneer (Indian cheese) to this rice for a more festive touch.

Serving Suggestions

Bottle Gourd Rice is delicious on its own, but it’s even better with a side dish! I love serving it with:

• A simple raita (yogurt dip)
• A side of dal (lentils)
• A vegetable curry
• Papadums (Indian crispy wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice works best for this recipe?

Basmati rice is my go-to for its fluffy texture, but long-grain rice works perfectly well too!

2. Can I add other vegetables to this bottle gourd rice?

Absolutely! Carrots, peas, beans, and potatoes are all great additions.

3. How can I adjust the spice level of this dish?

Control the heat by adjusting the number of green chilies you use. A pinch of red chili powder also works wonders!

4. Can this be made in a pressure cooker or Instant Pot?

Yes! My friend loves making it in the Instant Pot – it’s super quick.

5. What is the best way to serve bottle gourd rice for a complete meal?

Serve it with a side of raita, dal, or a vegetable curry for a satisfying and balanced meal.

6. Can I make this ahead of time?

You can definitely make this a day ahead! Just reheat it gently before serving.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!