One Pot Masala Vegetable Rice

One Pot Masala Vegetable Rice Recipe

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About One Pot Masala Vegetable Rice Recipe:

A simple pulao of rice cooked with vegetables and spices. A flavoured and spicy rice recipe prepared with dry vegetables and spices. It is a one pot meal and hence an ideal lunch box recipe. Simple and nutrient one pot quick meal recipe made with rice and one choice recipes. Can be made in a few minutes. Any pulao masala or biryani masala is avoided in this rice. A very aromatic veg pulao. 

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  • 15 Ingredients
Adjust Servings :

Ingredients for One Pot Masala Vegetable Rice Recipe

  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 4 piece Garlic cloves chopped
  • 1 inch Ginger finely chopped
  • 1 No.s Onion finely chopped
  • 2 No.s tomatoes finely chopped
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 1/4 cup Carrot chopped
  • 1/4 cup Beans chopped
  • 1/4 cup Cabbage thinly sliced
  • 1 cup Rice washed
  • As required Salt
  • 2 cup Water
  • 21g Fat(8.30%)
  • 25g Protein(9.72%)
  • 179g Carbs(70.00%)
  • 29g Fiber(11.44%)
  • Other(0.53%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make One Pot Masala Vegetable Rice Recipe

step 1


Into the chopper, add ½ cup soaked whole white urad dal, 1 inch ginger, 2 green chillies chopped, ½ tsp asafoetida (hing), salt to taste, 2 tbsp water. Blend to get a thick smooth batter. Transfer the batter to a mixing bowl.

step 2


Heat the paniyaram pan and drizzle oil inthe cavities. Spoon the batter into each cavity. Cover the pan for about a minute and cook on medium heat till the tops of the vadais are steaming . Then remove the cover and flip over each vadai to ensure that they cook evenly on both sides and are cooked through.

step 3


Remove from the pan and keep aside.

step 4


For the tadka, in a preheated pan add 1 tsp oil, ½ tsp mustard seeds, 1 tsp split white urad dal and 2 dry red chillies broken. Saute on low heat and allow the seeds to crackle and the dal to turn golden and crip. Add 1 sprig curry leaf torn so the flavours come through. Turn off the heat and keep aside.

step 5


In a large serving bowl add c, whisk it till it is smooth and there are no lumps. Add ¼ cup freshly grated coconut and the tadka. Mix together with a little water to get the consistency of a thick lassi.

step 6


Add the vadais into the curds and refrigerate for a few hours to allow the vadai to soak well in the curd.

step 7


Serve topped with crunchy boondi.