Rajasthani Spiced Rice

Ingredients

While the original Vietnamese Cơm chiên is typically made with jasmine rice and incorporates flavors like soy sauce and fish sauce, the Rajasthani adaptation replaces these ingredients with Rajasthani spices such as cumin, coriander, and garam masala. Additionally, the Rajasthani version includes fried onions, cashews, and raisins for added texture and sweetness, which are not commonly found in the original dish. We alse have the original recipe for Cơm chiên, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 tablespoons ghee (clarified butter) 3 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup mixed vegetables (peas, carrots, bell peppers) 1 cup mixed vegetables (peas, carrots, bell peppers)
• 1/4 cup fried onions 1/4 cup fried onions
• 1/4 cup cashews 1/4 cup cashews
• 1/4 cup raisins 1/4 cup raisins
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 54g, 8g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the rice and set aside.
2. 2.
   Heat ghee in a large pan or wok over medium heat.
3. 3.
   Add cumin seeds and let them splutter.
4. 4.
   Add the soaked and drained rice to the pan and sauté for 2-3 minutes, stirring gently to coat the rice with ghee.
5. 5.
   Add coriander powder, turmeric powder, and garam masala to the rice. Mix well to evenly distribute the spices.
6. 6.
   Add the mixed vegetables and stir-fry for another 2-3 minutes.
7. 7.
   Add 4 cups (950ml) of water and salt to taste. Bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pan, and let the rice simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
9. 9.
   Once the rice is cooked, fluff it gently with a fork.
10. 10.
    In a separate pan, heat a tablespoon of ghee and fry the cashews until golden brown. Remove the cashews from the pan and set aside.
11. 11.
    In the same pan, fry the raisins until they plump up. Remove the raisins from the pan and set aside.
12. 12.
    To serve, transfer the Rajasthani Spiced Rice to a serving dish and garnish with fried onions, cashews, raisins, and fresh coriander leaves.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This helps in achieving fluffy and separate grains.
• Ghee — If you prefer a vegan version, you can substitute ghee with vegetable oil for a similar taste and texture.
• Fried onions — You can prepare fried onions in advance and store them in an airtight container for later use. They add a delightful crunch and flavor to the dish.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of saffron strands soaked in warm milk to the rice while it simmers.
• To make the dish more spicy, you can add finely chopped green chilies or a pinch of red chili powder.
• Customize the vegetable mix according to your preference. You can add vegetables like beans, corn, or cauliflower for variation.
• Soaking the rice before cooking helps in achieving long and fluffy grains.
• Use a fork to fluff the rice gently to avoid breaking the grains.

Serving advice

Serve Rajasthani Spiced Rice hot as a main course dish. It pairs well with Rajasthani curries, yogurt raita, or pickles. Garnish with fresh coriander leaves for added freshness.

Presentation advice

To enhance the presentation, you can mold the rice into a round shape using a small bowl or a ring mold. Place a fried onion on top and sprinkle some fried cashews and raisins around the rice. Serve on a decorative platter for an elegant touch.