Kashmiri Chilli Vegetable Rice Recipe – Authentic Indian Flavors

Last Updated on 2 months by Neha Deshmukh

Kashmiri Chilli Vegetable Rice Recipe – Authentic Indian Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting meal that doesn’t take forever to make. Well, look no further! This Kashmiri Chilli Vegetable Rice is a vibrant, aromatic dish that’s become a real favorite in my kitchen. I first made this when I was craving something a little different from the usual dal-chawal, and it’s been a hit ever since. It’s packed with veggies, beautifully spiced, and just… happy food, you know? Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another rice dish. The Kashmiri red chillies give it a gorgeous color and a mild heat that’s so addictive. It’s a fantastic way to sneak in a bunch of vegetables, and it’s surprisingly quick to whip up – perfect for a weeknight dinner. Plus, the aroma while it’s cooking? Seriously divine! It’s a little taste of India in every bite.

Ingredients

Here’s what you’ll need to make this Kashmiri Chilli Vegetable Rice:

• 1.5 cups Basmati rice
• 2 dried Kashmiri red chillies
• 4-5 cloves garlic
• 1 large tomato
• 1 cup cauliflower florets
• 1 potato (cubed)
• 1 onion (sliced)
• 1/2 cup bell pepper (chopped)
• 2 tbsp vegan butter
• 1.5 tbsp pav bhaji masala

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kashmiri Red Chillies: These are the stars of the show! They provide a beautiful red color and a mild, fruity heat. Don’t worry, they won’t set your mouth on fire! If you can’t find them, you can substitute with another mild red chilli, but the color won’t be quite as vibrant.
• Basmati Rice: I always use basmati for this recipe. It’s long-grained, fluffy, and has a lovely aroma that complements the spices perfectly. About 195g of uncooked rice.
• Pav Bhaji Masala: This spice blend is key to that authentic pav bhaji flavor. You can find it at most Indian grocery stores, or online. It’s a game changer!
• Vegan Butter: I love using vegan butter for a richer flavor, but you can absolutely use regular butter or even oil if you prefer. About 28g.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak those dried red chillies in hot water for about 15 minutes. This softens them up and makes them easier to blend.
2. While the chillies are soaking, fry the cauliflower florets in vegan butter with a pinch of turmeric and coriander powder for 8-10 minutes, until they’re lightly browned. Set them aside.
3. In the same pan, cook the cubed potato in vegan butter with a few cumin seeds until they’re tender. Then, add the sliced onion and green chillies, and sauté until the onion turns translucent.
4. Now, toss in the chopped bell pepper, grated beetroot, carrots, green beans, and peas. Sauté for 4-5 minutes – we want them to be slightly tender-crisp, not mushy!
5. Time for the spices! Add the pav bhaji masala, cumin powder, red chilli powder, garam masala, and salt. If things are looking a little dry, add a splash of water.
6. Drain the soaked red chillies (reserving the water!), and blend them with the garlic and tomato into a smooth paste. Add this paste to the pan and cook for 2-3 minutes, stirring constantly.
7. Add the fried cauliflower and the cooked rice. Mix everything really well, making sure the rice is coated in all those lovely spices. Cook for another 2-3 minutes.
8. Finally, garnish with a squeeze of lemon juice, chopped cilantro, and a sprinkle of kasuri methi (dried fenugreek leaves). Serve hot with raita or papad!

Expert Tips

• Don’t overcook the vegetables! You want them to retain some crunch.
• Adjust the amount of red chilli powder to your liking.
• If the rice is sticking to the bottom of the pan, add a little more water.
• Using the chilli-soaked water when blending the paste adds extra flavour!

Variations

• My friend, Priya, loves adding paneer (Indian cheese) to this rice. Just cube some paneer and add it along with the cauliflower.
• For a simpler version, you can skip the beetroot and carrots.
• My family loves it with a dollop of yogurt on top.

Vegan Adaptation

This recipe is already easily adaptable for vegans! Just ensure you’re using vegan butter. Everything else is naturally plant-based.

Spice Level Adjustment

Don’t like things too spicy? No problem! Reduce the amount of red chilli powder, or even remove the green chillies altogether. You can always add a pinch of cayenne pepper later if you want a little kick.

Festival Adaptations

During Navratri, you can skip the onion and garlic to make this a completely vrat-friendly dish. It still tastes amazing!

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

This Kashmiri Chilli Vegetable Rice is fantastic on its own, but it’s even better with:

• Raita (yogurt dip)
• Papad (crispy lentil wafers)
• A simple salad
• Pickle

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

What type of rice is best for this Kashmiri Chilli Vegetable Rice?

Basmati rice is definitely the way to go! Its aroma and fluffy texture work beautifully with the spices.

Can I adjust the spice level in this recipe?

Absolutely! Feel free to reduce or increase the amount of red chilli powder to suit your taste.

Can I make this recipe ahead of time?

You can prep the vegetables and the chilli-garlic paste ahead of time. But it’s best to cook the rice just before serving for the best texture.

What is Kashmiri red chilli and why is it used?

Kashmiri red chillies are known for their vibrant red color and mild heat. They add a beautiful hue and a subtle fruity flavor to dishes.

What can I serve with this Kashmiri Chilli Vegetable Rice for a complete meal?

Raita, papad, a simple salad, or your favorite Indian pickle all make great accompaniments!