How to make Three Aroma Vegetable Rice - Stem rice topped with stewed vegetables flavoured with soya sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati Rice (बासमती चावल), Mix Vegetables

Cuisine : Chinese

Course : Rice

Three Aroma Vegetable Rice Recipe Card

Three Aroma Vegetable Rice
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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Three Aroma Vegetable Rice checkout Jeera Rice, Jodhpuri Vegetable Pulao, Vegetable Biryani, Erra Sadam . You can also find more Rice recipes like Tricolored Biryani, Turkish Rice, Lotus Root Leaf Rice, Char Dal Ni Khichdi.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Three Aroma Vegetable Rice Recipe

  • Basmati Rice 1 1/2 cups

  • Mix Vegetables to taste

  • Cauliflower separated into florets 1/4 small

  • Cornflour/ corn starch 1 1/2 tablespoons

  • Lemon grass 2 inch sticks

  • Star anise 2

  • Carrots diced 2 medium

  • Green peas shelled 1/2 cup

  • Cabbage chunks 1/4 small

  • Spinach trimmed 12-16 leaves

  • Black peppercorns crushed 1 tablespoon

  • Soy sauce 1 tablespoon

  • Sesame oil (til oil) 1 teaspoon

Method

Step 1

Soak rice in three cups of water for about half an hour. Drain. Boil rice in four cups of salted boiling water until completely cooked.

Step 2

Drain and keep warm. Soak the cauliflower florets in two cups of warm salted water for fifteen minutes. Drain and set aside.

Step 3

Dissolve cornflour in half cup of water. Take three cups of water in a pan, add lemon grass, star anise and carrots and bring it to a boil.

Step 4

Continue to cook in boiling water for three minutes, reduce heat and add green peas and cauliflower florets. Simmer till green peas and carrots are just done. Stir in cabbage and spinach leaves.

Step 5

Season with salt and crushed peppercorns. Add soy sauce, bring it to a boil and stir in cornflour paste while stirring continuously.

Step 6

Simmer for half a minute. Arrange rice in a large service bowl and pour cooked vegetables over the rice and sprinkle sesame oil on top. Serve immediately.