Indian-style Spiced Rice Bowl

Ingredients

While the original Cơm tấm is a Vietnamese dish typically made with broken rice and served with grilled pork, this Indian adaptation replaces the broken rice with fragrant basmati rice and incorporates a variety of Indian spices and vegetables. The flavors are influenced by the rich and aromatic spices commonly used in Indian cuisine, giving the dish a distinct Indian twist. We alse have the original recipe for Cơm tấm, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) green peas 1 cup (150g) green peas
• Salt to taste Salt to taste
• Roasted cashews, for garnish Roasted cashews, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 7g
• Fiber: 5g
• 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, heat the vegetable oil over medium heat. Add the cumin seeds and cook until they start to sizzle.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until the onion turns translucent.
4. 4.
   Stir in the turmeric powder and garam masala, coating the onions and garlic with the spices.
5. 5.
   Add the sliced bell pepper, julienned carrot, and green peas to the pot. Cook for 5-7 minutes until the vegetables are tender.
6. 6.
   Meanwhile, bring a separate pot of water to a boil. Add the soaked and drained basmati rice to the boiling water and cook until the rice is tender yet firm. Drain the rice.
7. 7.
   Add the cooked basmati rice to the pot with the sautéed vegetables. Gently mix everything together, ensuring the rice is evenly coated with the spices.
8. 8.
   Season with salt to taste and cook for an additional 2-3 minutes to allow the flavors to meld.
9. 9.
   Serve the Spiced Rice Bowl hot, garnished with roasted cashews and fresh cilantro.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before cooking. Soaking the rice helps achieve a fluffy texture.
• Cumin seeds — Toasting the cumin seeds before adding them to the dish enhances their flavor.
• Garam masala — Use a good quality garam masala for the best results. Adjust the amount according to your preference for spiciness.

Tips & Tricks

• For added flavor, you can sauté the rice with the spices for a few minutes before adding water to cook it.
• Customize the vegetable mix according to your preference. You can add ingredients like cauliflower, green beans, or corn.
• Serve the Spiced Rice Bowl with a side of raita (yogurt sauce) or pickles for a tangy contrast.
• To make it a heartier meal, you can add grilled tofu or paneer (Indian cheese) as a protein option.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan with a splash of water to prevent drying.

Serving advice

Serve the Indian-style Spiced Rice Bowl hot as a standalone meal or pair it with a side of naan bread or papadums for a complete Indian dining experience.

Presentation advice

To enhance the presentation, garnish the Spiced Rice Bowl with a sprinkle of roasted cashews and a generous handful of fresh cilantro. Serve it in a vibrant bowl to showcase the colorful vegetables.