Vegetable Claypot Rice
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Rice
Cuisine: Oriental
Key Ingredients:
Kolam or Basmati rice
French beans
Carrot
Green capsicum
About Vegetable Claypot Rice
Table of Contents
An excellent one pot
dish – make this when you are feeling too lazy to cook a 3 course meal
- Kolam / Basmati rice, cooked 2 cups
- Sesame / vegetable oil 3 tbsps
- Garlic cloves, finely chopped 3
- Ginger, finely sliced 1 tbsp
Step 1. Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onions and saute for 1 minute.
Step 2. Add beans, capsicum, and carrot and cook on high heat for 2 minutes.
Read MoreIngredients
- Kolam / Basmati rice, cooked 2 cups
- Sesame / vegetable oil 3 tbsps
- Garlic cloves, finely chopped 3
- Ginger, finely sliced 1 tbsp
- Spring onions, finely chopped 2
- French beans, cut into fine diagonal slices 4 to 5
- Medium green capsicum, cut into square pieces 1
- Medium carrot, peeled and cut into thin long slices 1
- Soy sauce 2 tbsps
- Salt 1 tsp
- Cashewnuts, roasted lightly ½ cup
How to Make Vegetable Claypot Rice (Stepwise Photos)
Method
- Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onions and saute for 1 minute.
- Add beans, capsicum, and carrot and cook on high heat for 2 minutes.
- Add 2 cups water, 1 tbsp soy sauce and salt, mix and cook for 3-4 minutes.
- Add rice and mix well. Add cashewnuts, 1 tbsp soy sauce and the remaining oil.
- Transfer into a serving clay dish and serve hot.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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