Vegetable Rice with Caraway, Cumin and Nutmeg

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

The taste 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 Tea spoon black mustard seeds.
  • ¼ Tea spoon caraway seeds.
  • ¼ Tea spoon cumin seeds.
  • ¼ Tea spoon chili powder (optional).
  • ¼ Tea spoon nutmeg.
  • ¼ Tea spoon black pepper.
  • 1 Spoon coriander leafs.
  • 1 Tea spoon salt.
  • ½ Litre water.


  • Wash and soak the rice for approximately 30 minutes. Then let it 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 black mustard seeds. Immediately cover with the lid and let the seeds pop.
  • Decrease the heat a bit and add the bay leaf, caraway seeds, cumin seeds and chili powder. Fry for about 10 seconds.
  • Add the vegetables and stir-fry them for a couple of minutes.
  • Add the rice and stir-fry for a minute or two.
  • 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 leafs and salt.