Bombay Rice

Bombay Rice, also known as Veg Pulao, is a popular dish in Indian cuisine. It is often served with raita or yogurt for a complete meal.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Bombay Rice

Cooking Method: Boiling, Stir-frying Cuisine: Indian Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Basmati Rice
• 1 cup Mixed Vegetables (carrots, peas, bell peppers)
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 4 cup Water
• 2 tablespoon Cooking Oil
• 2 tablespoon Fresh Coriander Leaves

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. Heat oil in a pan and sauté the onions, garlic, and ginger until golden brown.
3. Add the mixed vegetables and cook for 5 minutes.
4. Drain the soaked rice and add it to the pan. Stir well.
5. Add turmeric powder, cumin powder, coriander powder, red chili powder, garam masala, and salt. Mix everything together.
6. Add water and bring it to a boil. Reduce the heat, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked.
7. Remove from heat and let it rest for 5 minutes.
8. Garnish with fresh coriander leaves and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 55g19%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.