The quickly prepared Indian seasoned rice warms you up after winter outdoor activities. The recipe is mildly hot and is also suitable for children, but you can easily reduce the heat to suit your own taste:

  • choosing an even milder chili pepper
  • by leaving the chili peppers in large pieces, for example by halving only lengthwise, which makes it easier to pick them out of the food
  • using less Garam Masala

In addition, I recommend vegan crème fraîche as a companion to this dish, as it softens the heat of the dish and also acts as a sauce.

I have taken a model for the recipe From the Feasting At Home recipe but at the same time simplified the recipe and made it vegan. The original recipe is flavored with ghee, but you can replace it with vegan with butter flavored rapeseed oil. You should buy butter-flavored rapeseed oil for your cupboard anyway, because it goes well with so many dishes!

This recipe works best with rice that is very loose so that it can be mixed evenly with the vegetables and spices. You should cook the rice in plenty of water and pour off the excess water at the end. I don't usually cook rice this way, but it works for this recipe. You should cook the other ingredients first and only the rice at the end, so that the rice doesn't have time to dry out and harden while waiting. It's better that other food waits for the rice than the other way around.

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Indian spiced rice and vegetables

Indian spiced rice and vegetables

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  • Author: almost vegan
  • Total time: 30 minutes
  • Portions: 4 1x
  • Diet: Vegan

Reseptin kuvaus

The quickly prepared Indian-style seasoned rice warms you up after spending time outside. The recipe is mildly spicy and also suitable for children.




  • 3 dl basmati rice
  • 2 l of water
  • 0.5 tsp salt


  • 1onion
  • 1 tablespoon of butter-flavored canola oil
  • 0.5 Red pepper
  • 0.5 yellow bell pepper
  • 150 g sugar snap peas
  • a pinch of salt
  • a pinch of pepper

Chili peppers and nuts

  • 1 tablespoon of butter-flavored canola oil
  • 3 whole chili pepper (e.g. Serrano or Jalapeno)
  • 2 dl of cashew nuts
  • 1 tsp cumin seeds (whole)
  • 1 tsp Garam Masala spice mix
  • 1 tsp turmeric (ground)
  • 1 tsp salt



  1. Pour the rice and plenty of cold water into the pot and stir with a ladle so that most of the starch dissolves in the water. Pour off the water and repeat the rinse a couple of times until no more starch comes out of the water.
  2. Pour plenty of cold water and 0.5 teaspoon of salt into the rice.
  3. Cook the rice until cooked according to the instructions on the package (about 10 minutes). Finally, drain the excess water.


  1. Halve the onion and cut into thin slices (in the shape of a semicircle).
  2. Chop the peppers into slices.
  3. Add 1 tablespoon of butter-flavored canola oil to a large frying pan or wok.
  4. Cook the onion, peppers and sugar snap peas in a hot pan (almost at the highest power on the stove) for about 5 minutes until they are just tender. Stir often and add oil if necessary if the vegetables start to stick to the pan. Do not overcook.
    vegetables in a wok
  5. Season the vegetables with salt and pepper and transfer them to another dish to wait.

Chili peppers and nuts

  1. Add 1 tablespoon of butter-flavored canola oil to the frying pan.
  2. Split the chili peppers and remove the seeds. Here you can choose whether you want to chop the chili peppers into small slices or leave them in large pieces.
  3. Add the chili peppers to the frying pan with the cashew nuts and cook on medium heat for 3-5 minutes until the nuts are colored.
  4. Add 1 tablespoon of butter-flavored canola oil and the spices: cumin, garam masala, turmeric and salt to the frying pan.
    chili peppers, nuts and spices in a pan
  5. Continue cooking for a couple of minutes.


  1. Add the cooked rice to the pan and mix well so that the spices are evenly distributed among the rice.
    rice and spices in a pan
  2. Add the previously cooked vegetables and mix well again.
  3. Serve with vegan sour cream.
  • Prep time: 15
  • Cooking time: 15
  • Category: Rice dishes
  • Cooking method: In a pan
  • Cuisine: Indian

Keywords: Indian rice, rice and vegetables, seasoned rice

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