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Tandoori spiced vegetable rice served
Aromatic Indian-style rice dish packed with peas and carrots

Tandoori spiced vegetable rice

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Side Dishes
An Indian-inspired version of the 'Pulao' or Pilaf technique. The tandoori spice mix (garam masala, ginger, cumin, coriander, etc.) adds a warm, smoky aroma to the rice grains. The key is to fry the rice first in fat with the spices, so each grain becomes a separate, flavourful 'capsule'.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Saucepan with lid
  • Sieve

Allergen Information

⚠️ Mustard (if the spice mix contains it)

Instructions

1 ✓

Wash the rice in cold water until the water runs clear, then drain.

Tip: Removing surface starch ensures the grains do not stick together.
2 ✓

Chop the onion and garlic, and cut the carrot and pepper into small cubes.

3 ✓

Sauté the onion in the oil until translucent, add the garlic, carrot and pepper. Fry for 2-3 minutes.

4 ✓

Sprinkle with the tandoori spice and stir for 30 seconds.

Tip: Be careful, powdered spices burn quickly, only heat until fragrant.
5 ✓

Pour in the rice and fry until it turns white.

Tip: Coating the rice with oil helps achieve a fluffy texture.
6 ✓

Pour in the hot water, salt, add the peas. Cover, and simmer on the lowest heat for 15 minutes.

Tip: Do not lift the lid! The steam must stay inside.
7 ✓

Turn off the heat and leave under the lid for another 10 minutes.

Tip: Residual heat finishes the cooking.
8 ✓

Fluff up the rice with a fork and stir in the coriander.

Ingredients

  • 250 g Jasmine or Basmati rice
  • 1 Red onion
  • 2 cloves Garlic
  • 1 Carrot
  • 150 g Garden peas (frozen)
  • 1 Red pepper
  • 3 tbsp Oil
  • 1 tbsp Tandoori masala spice mix
  • 1 bunch Fresh coriander
  • 1 tsp Salt
  • 500 ml Hot water
  • 100 ml Tahini (sesame paste)
  • 3 tbsp Olive oil (for frying)