Vegetable Rice Recipe – Authentic Indian Coconut & Spice Flavors

Last Updated on 6 months ago by Neha Deshmukh

Vegetable Rice Recipe – Authentic Indian Coconut & Spice Flavors

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful rice dish. And this Vegetable Rice? It’s a total winner. It’s comforting, aromatic, and packed with goodness. I first made this when I was craving something my Amma (mom) used to make, and it instantly transported me back to my childhood kitchen. It’s become a regular in my house, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just any vegetable rice. It’s a beautiful blend of fragrant spices, creamy coconut milk, and tender vegetables. It’s surprisingly easy to make, even for beginner cooks, and it’s incredibly versatile. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a weeknight dinner, a festive occasion, or even a comforting lunch.

Ingredients

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

• 1 cup Basmati/Jeera/Seeraga Samba rice
• ½ cup Mixed vegetables (carrot, beans, peas, potato)
• 1 Large onion
• 1 Ripe tomato
• 0.5 tbsp Ginger-garlic paste
• 2-4 Green chillies (adjust to your spice preference!)
• 2 tbsp Mint leaves
• 2 tbsp Cooking oil
• 1 tbsp Ghee
• 1 inch piece Cinnamon stick
• 2 nos Cloves
• 1 no Cardamom (crushed)
• 1 no Bay leaf
• 1 no Black stone flower (Kalpasi)
• 0.125 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tbsp Curd (plain yogurt)
• 1.75 cups Water + coconut milk (made from fresh coconut is best!)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Coconut Milk: Using Fresh vs. Store-Bought
Honestly, fresh coconut milk is where it’s at! It adds such a lovely, natural sweetness and richness. If you can, definitely try making your own by grating fresh coconut and blending it with warm water. But, if you’re short on time, good quality store-bought coconut milk works just fine.

Rice Varieties: Basmati, Jeera Samba, and Seeraga Samba – What’s the Difference?
I love using Basmati for its lovely aroma, but Jeera Samba and Seeraga Samba are also fantastic choices. Jeera Samba has a slightly nutty flavor, while Seeraga Samba is known for being extra fluffy. Feel free to experiment and see which one you prefer!

Spices: The Significance of Kalpasi (Black Stone Flower)
Don’t skip the Kalpasi! It might seem a little unusual, but it adds a unique smoky flavor that’s essential to this dish. You can find it in Indian grocery stores. It really elevates the whole flavor profile.

Ghee vs. Oil: Impact on Flavor
Ghee adds a beautiful richness and aroma. But if you prefer, you can use only oil, or a mix of both. I like the balance of flavor that ghee brings.

Instructions

Let’s get cooking!

1. First, let’s prepare the coconut milk if you’re using fresh coconut. Grate the coconut and blend with warm water, then strain to get that creamy goodness.
2. Chop your vegetables into small, bite-sized cubes. Slice the onion as well. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil and ghee in a pressure cooker over medium heat. Add the cinnamon stick, cloves, cardamom, bay leaf, and Kalpasi. Let them sizzle for a minute until fragrant – this is where the magic begins!
4. Add the chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown and fragrant.
5. Now, mix in the green chilies, mint leaves, and chopped tomato. Cook for another few minutes until the tomatoes soften.
6. Add the turmeric powder, red chili powder, salt, and curd. Sauté for a minute, stirring constantly to prevent the curd from splitting.
7. Pour in the water and coconut milk mixture and bring it to a boil.
8. Add the washed rice and give it a gentle stir. Close the pressure cooker lid and cook for one whistle on low flame.
9. Once the pressure has released naturally, fluff the rice gently with a fork. Serve hot with raita or kurma!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Adjust the amount of green chilies to your spice preference.
• Using good quality spices makes a huge difference in the flavor.
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. It will take longer, about 30-40 minutes, and you’ll need to adjust the amount of liquid.

Variations

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

Vegan Vegetable Rice: Simply skip the ghee and use oil instead. You can also substitute the curd with a plant-based yogurt. My friend, Priya, makes a fantastic vegan version with cashew cream!

Gluten-Free Vegetable Rice: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment: If you like it mild, reduce the number of green chilies and the amount of red chili powder. If you like it spicy, add more!

Festival Adaptations (e.g., Onam Sadya, Pongal): This rice is a wonderful addition to a festive spread. For Onam Sadya, you might want to use a slightly different spice blend. For Pongal, you can add a touch of black pepper and cashew nuts.

Serving Suggestions

This Vegetable Rice is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• Kurma (vegetable stew)
• Pappadums (crispy lentil wafers)
• A simple salad

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

Can I use pre-made coconut milk?
Yes, absolutely! While fresh coconut milk is amazing, good quality store-bought coconut milk works perfectly well.

What vegetables can I substitute in this recipe?
Feel free to use any vegetables you like! Cauliflower, peas, beans, and potatoes are all great options.

How do I adjust the spice level?
Reduce or increase the amount of green chilies and red chili powder to suit your taste.

What is Kalpasi and where can I find it?
Kalpasi, also known as black stone flower, is a unique spice that adds a smoky flavor. You can find it in Indian grocery stores.

Can this be made in an Instant Pot?
Yes! Use the same ingredients and instructions, but cook on high pressure for 3 minutes, followed by a natural pressure release.

How can I prevent the rice from sticking to the bottom of the pressure cooker?
Make sure to wash the rice well before cooking. Also, adding a little extra oil or ghee can help prevent sticking.

What is the best way to serve this vegetable rice?
Serve it hot with raita, kurma, or your favorite Indian side dish!