← All recipes

🍽️ Aromatic Rice and Vegetable Pan with Indian Spices

468 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 300 g carrots (3 carrots)
• 0.1 g saffron threads (1 box)
• 2 tbsp oil
• 50 g cashew nuts
• 1 cinnamon stick
• 6 cardamom pods
• 4 cloves
• 2 bay leaves
• 250 g natural long-grain rice (Basmati)
• 0.5 tsp ground cumin
• salt
• 600 ml Mediterranean vegetable broth
• 150 g baby spinach
• 4 cherry tomatoes
• 300 g peas (frozen)
• 0.5 lime
• pepper
• 40 g fresh coconut (1 piece)

Instructions

1. 1. Peel the onion and cut it into fine cubes.
2. 2. Wash the carrots, trim the ends, and peel them.
3. 3. Cut the carrots into small cubes as well.
4. 4. Put the saffron into a small bowl.
5. 5. Pour two tablespoons of hot water over the saffron.
6. 6. Stir the saffron until it has dissolved in the water.
7. 7. Heat the oil in a large pan.
8. 8. Add the cashew nuts, the cinnamon stick, the cardamom pods, the cloves, and the bay leaves to the hot pan.
9. 9. Roast the spices over medium heat, stirring constantly.
10. 10. Stop roasting as soon as the spices smell fragrant.
11. 11. Add the onion cubes, the rice, and the cumin to the pan.
12. 12. Fry the mixture over medium heat for three minutes, stirring occasionally.
13. 13. Season the ingredients with salt to taste.
14. 14. Pour the broth into the pan.
15. 15. Bring the mixture to a boil.
16. 16. Reduce the heat to low.
17. 17. Cover the pan.
18. 18. Let the rice cook for ten to twelve minutes.
19. 19. Add the carrot cubes to the pan.
20. 20. Let everything cook for another ten minutes.
21. 21. Wash the spinach thoroughly.
22. 22. Let the water drain from the spinach.
23. 23. Wash the tomatoes.
24. 24. Cut the tomatoes in half.
25. 25. Mix the spinach, tomatoes, and peas into the rice.
26. 26. Cook the mixture over medium heat for five to ten minutes.
27. 27. Squeeze the lime.
28. 28. Pour the lime juice over the rice.
29. 29. Add the dissolved saffron mixture.
30. 30. Season the dish with salt and pepper to taste.
31. 31. Peel the coconut using a vegetable peeler.
32. 32. Shave thin slices from the coconut.
33. 33. Sprinkle the coconut shavings over the rice.
34. 34. Remove the cinnamon stick, cloves, and bay leaves from the pan.
35. 35. Serve the vegetable rice immediately.

Nutrition per serving

• kcal: 468
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 67 g