Green Vegetable Rice Recipe – Authentic Indian Flavors & Herbs

Last Updated on 6 months ago by Neha Deshmukh

Green Vegetable Rice Recipe – Authentic Indian Flavors & Herbs

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Green Vegetable Rice. It’s vibrant, flavorful, and packed with goodness. Honestly, this isn’t just a meal; it’s a little bit of home on a plate. I first made this when I was trying to impress my in-laws, and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Green Vegetable Rice is more than just a simple rice dish. It’s a complete meal in itself, bursting with fresh herbs and aromatic spices. It’s relatively quick to make (especially with a pressure cooker!), and it’s a fantastic way to sneak in some extra veggies. Plus, the vibrant green color is just so appealing! It’s perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup heaped basmati rice (about 195g)
• 2 tablespoon oil (30ml)
• 1 medium onion
• 1 medium to large carrot
• 2 small potatoes
• ½ – 1 teaspoon turmeric powder (2-4g)
• 1 teaspoon lime or lemon juice (5ml)
• 1.75 cups water (414ml)
• 1 cup tightly packed coriander leaves (about 30g)
• ½ cup mint leaves (about 15g)
• 2 tablespoon fresh grated coconut (15g)
• 3-4 garlic cloves
• ½ inch ginger
• 2-3 green chilies
• ½ teaspoon cumin seeds (2g)
• 1 medium tej patta (bay leaf)
• 1 inch cinnamon stick
• 2 cloves
• 2 green cardamoms
• 3-4 black peppers
• 1-2 single strands of mace

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Basmati Rice: Choosing the Right Grain
Basmati is key here. Look for aged basmati rice – it’s longer, fluffier, and has a beautiful aroma. I usually get the Daawat or India Gate brands.

Vegetable Variations: Regional & Seasonal Options
Feel free to swap out the carrots and potatoes for other veggies! Peas, beans, cauliflower, or even bell peppers work beautifully. My mom always adds a handful of green beans when they’re in season.

The Green Chutney: A Flavorful Base
The green chutney is everything. Don’t skimp on the fresh herbs! It’s what gives this rice its signature flavor.

Spice Blend: Understanding the Aromatics (Tej Patta, Mace)
Tej patta (bay leaf) and mace might seem a little fancy, but they add a wonderful depth of flavor. Mace is the outer covering of the nutmeg seed – it has a warm, slightly peppery taste. You can find it in most spice shops or online.

Oil Choice: Traditional vs. Modern Options
Traditionally, this would be made with mustard oil, but I usually use vegetable oil or sunflower oil for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice thoroughly under cold water until the water runs clear. Then, soak it in water for 20-30 minutes. This helps the grains cook up fluffy. Drain it well when you’re ready to go.
2. While the rice is soaking, chop your vegetables into bite-sized pieces. I like to keep them fairly small so they cook evenly.
3. Now, let’s make the green chutney! In a blender, combine the coriander leaves, mint leaves, coconut, garlic, ginger, green chilies, cumin seeds, and a little water. Blend until you have a smooth, vibrant green paste. Add more water if needed to get the right consistency.
4. Heat the oil in a pressure cooker over medium heat. Add the whole spices – tej patta, cinnamon, cloves, cardamoms, black peppers, and mace. Sauté for about 30 seconds, until they become fragrant. This is where your kitchen will start to smell amazing.
5. Add the sliced onions and sauté until they turn golden brown. Patience is key here – nicely browned onions are crucial for flavor!
6. Stir in the green chutney and sauté for another minute. This helps to bloom the flavors.
7. Add the chopped vegetables and turmeric powder. Stir well to coat everything in the chutney and spice mix.
8. Add the drained rice to the pressure cooker and gently stir to coat the grains. Be gentle so you don’t break the rice.
9. Pour in the water, lemon juice, and salt. Give it a good mix to ensure everything is combined.
10. Close the pressure cooker lid and cook for 1-2 whistles (about 7-8 minutes). Let the pressure release naturally. Don’t force it open!
11. Once the pressure has released, fluff the rice gently with a fork.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving Fluffy Rice Every Time
Soaking the rice is crucial! It helps the grains cook evenly and prevents them from sticking together.

Balancing the Spice Level
Adjust the number of green chilies to your liking. Start with two and taste as you go.

Mastering the Green Chutney Consistency
You want the chutney to be smooth but not too watery. Add water gradually while blending.

Variations

Let’s get creative!

Vegan Green Vegetable Rice
This recipe is naturally vegan! Just double-check your ingredients to ensure they are vegan-friendly.

Gluten-Free Green Vegetable Rice
This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Spicy)
For a milder flavor, reduce or omit the green chilies. For a spicier kick, add an extra chili or a pinch of red chili powder.

Festival Adaptations (Navratri, Diwali)
During Navratri, you can skip the onion and garlic for a satvik version. For Diwali, you can add a handful of chopped nuts like cashews or almonds for extra richness.

Serving Suggestions

This Green Vegetable Rice is delicious on its own, but it’s even better with a side of raita (yogurt dip) or a simple salad. It also pairs well with a lentil curry (dal) or a paneer dish.

Storage Instructions

Leftover Green Vegetable Rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water.

FAQs

What type of rice is best for this recipe?
Basmati rice is the best choice! Its long grains and fragrant aroma make all the difference.

Can I make this without a pressure cooker?
Yes, you can! Cook the rice in a pot on the stovetop. Bring the water to a boil, add the rice and vegetables, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked through.

How can I adjust the green chutney to my preferred spice level?
Adjust the number of green chilies! You can also remove the seeds from the chilies for a milder flavor.

Can I add other vegetables to this rice?
Absolutely! Feel free to experiment with different vegetables like peas, beans, cauliflower, or bell peppers.

How long can leftover Green Vegetable Rice be stored?
Up to 3 days in an airtight container in the refrigerator.

What is Mace and where can I find it?
Mace is a spice made from the outer covering of the nutmeg seed. You can find it in most spice shops or online.

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