Vegetable Rice with Caraway, Cumin and Nutmeg

  • Title: Devanna, Recipes, Vegetable Rice with Caraway, Cumin and Nutmeg.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2017, all rights reserved.
  • Index: 201706291.
  • Edition: html, first edition.


The flavor of the used spices is strong so they should be dosed with care.


The ingredients are fit for about two portions.

  • 2 Cups (approximately 150 gram) (whole grain) basmati rice, or a similar rice.
  • 2 Cups of mixed vegetables like for instance carrot, cauliflower, courgette, potato or pumpkin.
  • 2 Spoons ghī or sesame oil.
  • 1 Bay leaf.
  • ¼ Teaspoon black or brown mustard seeds.
  • ¼ Teaspoon caraway seeds.
  • ¼ Teaspoon cumin seeds.
  • ½ Litre water.
  • ¼ Teaspoon nutmeg.
  • ¼ Teaspoon black pepper.
  • 1 Spoon coriander leaves.
  • 1 Teaspoon salt.


  • Wash the rice and let it then leak in a sieve until (almost) dry.
  • Cut the vegetables in cubes of 1 or ½ centimetre.
  • Heat the ghī or sesame oil.
  • Add the mustard seeds, immediately cover with the lid and let the seeds pop.
  • Decrease the heat a bit, add the bay leaf, caraway seeds and cumin seeds and fry them for a few moments.
  • Add the vegetables and stir-fry them for a few moments.
  • Add the rice and stir-fry for it a few moments.
  • Add the water and bring to a boil.
  • Add the nutmeg and black pepper, cover the pot for ¾ with the lid and let the whole simmer on a low flame.
  • When the rice and vegetables are done the water should be evaporated. If the water is not yet evaporated remove the lid and put the heat a bit higher.
  • Put the heat low and add the coriander leaves and salt.