One Pot Vegetable Spicy Rice with Onion Raita
One-pot rice dish cooked with fragrant Indian spices and vegetables. Delicious meal ready in under 30 minutes for busy night dinners.
Equipment
Ingredients
For Vegetable Spicy Rice
- 2 cups sona masoori small rice or basmati rice
- 1 cup pigeon peas (Tuvar Lilva) , or green peas
- 2 ripe tomatoes , roughly chopped
- 2 cups water , add ½ cup more for aged basmati rice
- ¼ cup cooking oil
- 4 small yukon gold potatoes , optional
Spices
- 4-5 peppercorns , optional
- 2-3 cloves , optional
- ¼ teaspoon cumin seeds
- 2 green cardamom pods , optional
- 2 teaspoons Ginger-Garlic paste , or grated ginger and garlic
- 1 teaspoon Cumin-Coriander powder
- 1 teaspoon Kashmir Chili powder , more if you like spicy
- ½ teaspoon turmeric powder
- pinch of Garam Masala , optional
- 1 teaspoon salt , or to taste
Garnish
- 2-3 green chilis
- A handful of chopped Cilantro
- 1 tablespoon chopped fresh mint , or dried mint
Onion Raita
- 1 ½ cup plain yogurt , preferbly Indian yogurt
- ½ cup thinly sliced red onion
- ½ chopped green chili , optional
- 1 tablespoon chopped cilantro
- salt to taste
Instructions
For Vegetable Spicy Rice
- Wash the rice and soak it in water. Meanwhile, heat oil in IP on saute setting or pressure cooker. Add whole spices and cook for a few seconds or until fragrant. Add Ginger-garlic paste and all the powdered spices except the Garam Masala. Add tomatoes, potatoes, and peas.
- Cook until the oil starts to release and the tomatoes soften. Add rice, water, garam masala, green chilies, cilantro, and mint. Mix it well. Cover the lid. Cancel the saute setting and pressure cook on the low-pressure setting for 12 minutes with the natural steam release.
- Serve it with Raita (Indian Yogurt Sauce) or Kachumbar (Indian Salad).
If you are using a regular pressure cooker, pressure cook on medium-high heat for two whistles then reduce the heat and cook for 10 minutes with the natural steam release.
For Onion Raita
- Whisk yogurt in a medium prep bowl until smooth. Add onion, chopped chili, cilantro, and salt. Mix until well combined. Serve immiditely or cover and refrigerate until ready to use.
Nutrition Information
Calories: 449kcal
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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