Vegan Spiced Indian Rice

Name: Vegan Spiced Indian Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: a mugful of long grain rice; 2 onions (sliced); 2 tbsp sunflower oil; 1/2 tsp turmeric powder; 1 cinnamon stick; 6 cardamon pods; 1 tsp cumin seeds (crushed); large handful of sultanas and roasted cashews; chopped cilantro to taste

Happy Valentine’s Day! I love Indian food, and this vegan spiced Indian rice is a staple in my diet. I make this rice even if I am not making other Indian dishes to accompany it. It makes the whole house smells divine!

It takes all my willpower and self-control not to finish the whole thing. This dish is a perfect side for Indian curries. The rice you will eat with every dish! I love this rice so much I even had for breakfast several times! The combination of spices and textures is too perfect.

Vegan Spiced Indian Rice

Ingredients

a mugful of long grain rice
2 onions, sliced
2 tablespoons sunflower oil
1/2 tsp turmeric powder
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds, crushed
1 large handful of sultanas and roasted cashews chopped
cilantro to taste

Instructions

Fill a large pan with water and bring to a boil, tip in a teaspoon of salt. Add turmeric and cinnamon. Pour in the rice, stir once and return to a boil. Turn the heat low, boil uncovered, without stirring for 10 minutes.
The rice should be tender, al dente. Drain it and set aside. In the meantime saute onions, cardamom, and cumin in the oil until golden. As soon as the onions are transparent and fragrant, add the cooked rice and cook for about 3 to 5 minutes, combining the onions well. Toss the sultanas and cashews in and warm rice and top with chopped cilantro to taste.

Vegan Spiced Indian Rice

Course Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

a mugful of long grain rice
2 onions sliced
2 tbsp sunflower oil
1/2 tsp turmeric powder
1 cinnamon stick
6 cardamon pods
1 tsp cumin seeds crushed
large handful of sultanas and roasted cashews
chopped cilantro to taste

Instructions

Fill a large pan with water and bring to a boil, tip in a teaspoon of salt. Add turmeric and cinnamon.
Pour in the rice, stir once and return to a boil. Turn the heat low, boil uncovered, without stirring for 10 minutes. The rice should be tender, al dente. Drain it and set aside.
In the meantime saute onions, cardamom, and cumin in the oil until golden.
As soon as the onions are transparent and fragrant, add the cooked rice and cook for about 3 to 5 minutes, combining the onions well.
Toss the sultanas and cashews in and warm rice and top with chopped cilantro to taste.