Tired of plain rice? Let’s transport your taste buds to Bengal with this incredibly fragrant and flavorful Herbed Rice with Mixed Vegetables, or Sabji Ke Chawal. This isn’t just any rice dish; it’s a one-pot wonder where basmati rice is simmered in a homemade, ginger-infused tomato stock called ‘akhnir jhol’. The aroma of whole spices toasting in ghee is simply intoxicating! It’s a quick, easy, and wholesome meal that’s perfect for a weeknight dinner or a light, satisfying lunch. Let’s get cooking!
Ingredients
• 1 cup / 190 g basmati rice
• 3 medium firm ripe tomatoes, quartered
• 6 whole black peppercorns
• ¾ cup / 180 ml water or unsalted vegetable stock
• 2 tsp / 10 ml fresh ginger, finely minced or grated
• 2 tbsp / 30 ml ghee or vegetable oil
• 1 2-inch / 5 cm cinnamon stick
• 6 whole cloves
• 4 green cardamom pods, slightly crushed
• 1 bay leaf
• ½ tsp / 2 ml ground turmeric
• 1 tsp / 5 ml salt, or to taste
• 1 cup / 150 g mixed vegetables, fresh or frozen (peas, corn, carrots), steamed until tender
• Lemon or lime wedges, for serving
Instructions
1. Rinse the basmati rice in cool water until the water runs clear. For best results, soak it for 20-30 minutes, then drain completely in a sieve.
2. To create the flavorful stock (akhnir jhol), combine the quartered tomatoes, black peppercorns, ¾ cup / 180 ml water, and minced ginger in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until the tomatoes are very soft.
3. Remove the saucepan from the heat. Carefully mash the tomatoes and press the entire mixture through a fine-mesh sieve into a measuring cup, extracting as much liquid as possible. Discard the solids. Add enough fresh water to this stock to bring the total volume to 1¾ cups / 420 ml. Set aside.
4. In a heavy-bottomed saucepan with a tight-fitting lid, heat the ghee or oil over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30 seconds until fragrant.
5. Add the drained rice and stir-fry for 2 minutes, ensuring each grain is coated with the spiced ghee.
6. Pour the prepared tomato-ginger stock into the rice. Stir in the turmeric and salt. Increase the heat to high and bring to a rolling boil.
7. Immediately reduce the heat to the lowest possible setting, cover tightly, and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid or stir during this time.
8. Remove the pot from the heat. Uncover, quickly scatter the steamed vegetables over the top, and immediately replace the lid. Let the pilaf stand, covered, for 5-10 minutes to allow the grains to firm up.
9. Before serving, find and discard the whole spices (cinnamon, cloves, cardamom, bay leaf). Gently fluff the rice with a fork to mix in the vegetables. Serve hot, garnished with fresh lemon or lime wedges.
Nutritional Information
• Serving Size: 1 of 6 servings
• Calories: Approximately 250-300 kcal (varies with oil/ghee used)
• Protein: A good source of plant-based protein from rice and vegetables.
• Fiber: Rich in dietary fiber, promoting digestive health.
• Vitamins: Contains vitamins A and C from tomatoes and mixed vegetables.
Pro Tips
• For the fluffiest, most separate grains, don’t skip the step of soaking the basmati rice for at least 20 minutes before cooking.
• Toasting the whole spices in ghee or oil is crucial. This step, called ‘tempering’, blooms their flavor and infuses the entire dish with aroma.
• Resist the urge to lift the lid while the rice is simmering. This allows the steam to build up and cook the grains perfectly.
• Feel free to customize the vegetables. Add diced potatoes or cauliflower (steam them first) or stir in a handful of fresh spinach at the very end after fluffing.
FAQ
Q: Can I make this herbed rice recipe vegan
A: Absolutely! To make this dish fully vegan, simply substitute the ghee with a neutral vegetable oil like sunflower, canola, or even coconut oil for a slightly different flavor profile. The rest of the ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian rice dish
A: To boost the plant-based protein, you can stir in 1 cup of cooked chickpeas or lentils when you add the steamed vegetables. Serving it alongside a simple dal (lentil soup) or some pan-fried tofu or paneer also makes it a more protein-rich meal.
Q: How do I store and reheat leftover Sabji Ke Chawal
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, sprinkle a tablespoon of water over the rice and microwave until hot, or gently warm it in a covered saucepan over low heat. The added water helps to steam the rice and prevent it from drying out.
