Veg Jeera Rice Recipe with Krayon Basmati Rice - Jeera Veg Rice Recipe (For 4 Servings)
A simple, nutritious, and flavorful dish featuring Krayon Basmati Rice, seasoned with cumin seeds and combined with vegetables and soy chunks. Perfect for a quick lunch or dinner! Veg Jeera Rice recipe.
Servings 4 People
Calories 688kcal
Ingredients
Krayon Basmati Rice – 200g (soaked for 30 minutes)
Ghee or Oil – 15g (1 tbsp)
Cumin Seeds (Jeera) – 5g (1 tsp)
Carrot (chopped) – 100g (1 medium carrot)
Green Peas – 75g (1/2 cup, fresh or frozen)
Soy Chunks (soaked and squeezed) – 50g (1/2 cup)
Water – 480ml (2 cups)
Turmeric Powder – 2g (1/2 tsp)
Garam Masala – 2g (1/2 tsp)
Salt – To taste
Fresh Coriander Leaves – For garnish
Instructions
Prepare the Rice:
Wash 200g of Krayon Basmati Rice thoroughly and soak it for 30 minutes. This ensures even cooking and fluffiness.
Sauté the Cumin:
Heat 15g of ghee or oil in a large pan on medium heat.
Add 5g cumin seeds and let them crackle, releasing their aromatic fragrance.
Add Vegetables and Soy Chunks:
Add 100g diced carrots, 75g green peas, and 50g soaked soy chunks. Stir well and cook for 2-3 minutes to slightly soften the vegetables.
Season with Spices:
Sprinkle 2g turmeric powder, 2g garam masala, and salt to taste over the vegetables. Mix well to evenly coat the ingredients.
Cook the Rice:
Add the soaked Krayon Basmati Rice to the pan and mix it gently with the vegetables.
Pour in 480ml of water and bring it to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. Occasionally check to ensure the rice doesn’t stick to the bottom.
Garnish and Serve:
Once the rice is cooked and the water is absorbed, fluff it with a fork to separate the grains.
Garnish with fresh coriander leaves for added flavor.
Notes
Why Krayon Basmati Rice?
- Long, slender grains that stay fluffy and absorb the flavors beautifully, making it ideal for mixed rice dishes.
- High in fiber and gluten-free, ensuring both health benefits and great taste in every bite.
