Jain Vegetarian Arroz con Costra

Ingredients

In the Jain Vegetarian adaptation of Arroz con Costra, the traditional meat and eggs are replaced with Jain-friendly ingredients. The dish is made entirely vegetarian, using a combination of vegetables, aromatic spices, and a unique blend of Jain-approved ingredients. The crust is made from chickpea flour and yogurt, providing a delicious alternative to the original recipe. We alse have the original recipe for Arroz con costra, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (200g) mixed vegetables (carrots, peas, bell peppers, etc.) 1 cup (200g) mixed vegetables (carrots, peas, bell peppers, etc.)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 cup (240ml) yogurt 1 cup (240ml) yogurt
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 2 tablespoons ghee (clarified butter) or oil 2 tablespoons ghee (clarified butter) or oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 62g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70% cooked. Drain and set aside.
3. 3.
   In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
4. 4.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent.
5. 5.
   Add the mixed vegetables to the pan and cook until they are slightly tender.
6. 6.
   Stir in the turmeric powder, coriander powder, and salt. Mix well to coat the vegetables with the spices.
7. 7.
   Add the partially cooked rice to the pan and gently mix it with the vegetables and spices. Ensure that the rice is evenly distributed.
8. 8.
   In a bowl, combine chickpea flour, yogurt, red chili powder, and a pinch of salt. Mix well to form a smooth batter.
9. 9.
   Pour the chickpea flour batter over the rice and vegetables, spreading it evenly to cover the entire surface.
10. 10.
    Cover the pan with a lid and cook on low heat for 20-25 minutes, allowing the crust to form and the flavors to meld together.
11. 11.
    Once the crust is golden and crispy, remove the pan from heat and let it rest for a few minutes.
12. 12.
    Gently loosen the crust from the sides of the pan using a spatula. Carefully invert the pan onto a serving plate, allowing the crust to become the top layer.
13. 13.
    Serve the Jain Vegetarian Arroz con Costra hot, garnished with fresh coriander leaves.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Chickpea flour — Ensure that the chickpea flour is smooth and free of lumps before mixing it with yogurt to create the crust.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the vegetable mixture.
• Customize the vegetable selection based on personal preference and seasonal availability.
• To enhance the flavor, add a pinch of saffron strands to the rice while cooking.
• Serve the dish with a side of raita (yogurt-based dip) or pickle for added taste.
• Leftovers can be refrigerated and reheated the next day, ensuring the crust remains crispy.

Serving advice

Serve Jain Vegetarian Arroz con Costra as a main course dish, accompanied by a fresh salad or raita. It can be enjoyed on its own or paired with Indian breads like roti or naan.

Presentation advice

To present the dish attractively, ensure that the golden crust is intact and visible on the top layer. Garnish with fresh coriander leaves for a pop of color.