Go Back
rovejungli

Herbed Rice Goodness Bowl

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Servings: 3 people
Ingredients Method Notes

Ingredients
  

  • 1 cup Vrihi Indrayani Rice
  • 11/2 cup Water
  • 1 tbsp Ghee
  • 1 cup Chopped Corriander
  • 2 tbsp Mixed Herbs
  • 2 tsp Butter
  • 2 Chopped Onions
  • 1 Chopped Carrot
  • 2 Chopped Capsicum
  • 5 tbsp Olive oil extra virgin, plus more for shallow frying
  • 1 tbsp Ginger Garlic Paste
  • 1/2 tsp Sugar
  • 250 gm Paneer
  • 2 tbsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Pepper
  • 1 tbsp Wheat Flour
  • 1 cup milk
  • 2 tbsp Pizza Pasta Sauce
  • 1 tbsp Pizza Pasta Seasoning
  • Cheddar Cheese Delta, as desired

Method
 

Herbed Rice
  1. Wash the Indrayani rice 3–4 times in cold water until the water runs relatively clear and drain well.
  2. Heat 1 tbsp ghee in a saucepan and add the uncooked rice. Sauté gently for 2–3 minutes, making sure every grain gets coated with ghee.
  3. Add 1½ cups water and salt to taste. Bring to a rolling boil uncovered.
  4. Once boiling, cover with a lid and cook for approximately 13–14 minutes. Do not stir the rice while it cooks.
  5. Turn off the heat and let the rice rest, covered and undisturbed, for approximately 10 minutes.
  6. Transfer the rice to a colander and gently fluff it with a fork.
  7. In the same saucepan, melt 1 tsp butter. Add the mixed herbs and chopped coriander and gently warm them for a few seconds or till aromatic.
  8. Add the fluffy rice and gently toss until the herb butter coats the grains.
  9. Cover loosely with a mesh lid and keep aside.
Stir- Fried Veggies
  1. Heat 2 tbsp olive oil in a non-stick pan.
  2. Add the chopped onions along with a pinch of salt and a small pinch of sugar.
  3. Once the onions become slightly translucent, add the ginger-garlic paste. Cook till fragrant.
  4. Add the carrot and capsicum and stir-fry for approximately 5 minutes.
  5. I prefer vegetables al dente, so they retain some bite and colour. Cook for longer if you prefer softer vegetables. Set aside.
Crispy Paneer
  1. In a bowl, combine olive oil, mixed herbs, paprika, garlic powder, onion powder, salt and black pepper.
  2. Cut the paneer into your preferred size and coat each piece thoroughly in the seasoned oil.
  3. Heat a little olive oil in a non-stick pan.
  4. Shallow-fry the paneer, turning as needed, until golden and crispy on all four sides. Remove and set aside.
Creamy Herbed White Sauce
  1. In a thick-bottomed wok or saucepan, heat the olive oil and butter.
  2. Once the butter melts, add the whole wheat flour.
  3. Stir continuously until the flour turns slightly brown and develops a nutty aroma.
  4. Slowly add the milk, a little at a time, while stirring continuously to prevent lumps.
  5. Keep stirring until the sauce comes to a gentle boil and thickens.
  6. Add the pasta sauce, chopped coriander and pizza pasta seasoning.
  7. If the sauce becomes too thick, add a little water until you reach your preferred consistency.
  8. Stir in the grated cheddar cheese. Taste and adjust the salt.

Notes

To Serve:
Place the herbed Indrayani rice, sautéed vegetables and crispy paneer next to each other in a bowl. Drizzle the creamy herb sauce over everything and serve the remaining sauce on the side. Finish with a little fresh coriander if you like.