Vegetable Stew Rice

Recipe No: 143

Yesterday, while I was talking to a friend of mine who successfully tried my Chicken Stew Rice recipe (for recipe click here), I mentioned about its vegetarian version. As she showed some interest in knowing the vegetarian version and as most of the Christians are going through the Lent season, I thought it was a good idea to post it. The procedure for both Chicken and Vegetable versions are the same but the amount of ingredients are modified to mask the absence of Chicken.

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Ingredients                                                                Serves 5 adults

For the Stew

• Vegetables cubed……………..3 ½ Cups (I used Carrots, Beans, Potatoes and Fresh Green Peas)  
• Oil…………………………………..1  Tablespoon
• Whole spices………………......3 Cardamom pods, 6 Cloves and 1 one inch Cinnamon piece)   
• Onion chopped……………......1/2 cup
• Ginger chopped…………….....1  Tablespoon
• Garlic chopped……………......1  Tablespoon
• Indian Green chilly………….4, split into halves (Depending on your taste. If you are using hotter verities use only less)
• Tomato sliced…………………..1/2 large
• Thin coconut milk……………3/4 cup (mix 1/4 cup canned thick coconut milk with ½ cup water)
• Thick coconut milk…………...3/4 cup
• Pepper powder………………....1/2 Teaspoon
• Homemade Garam Masala…1/2 Teaspoon (powder)
• Coriander leaves chopped…..3 Tablespoons
• Salt as per taste
• Oil…………………………………..1 Tablespoon
• Shallot sliced…………………...1 Tablespoon
• All purpose flour/ Maida……1 ½ Teaspoons
• Water……………………………..1/4 cup

To make rice

• Ghee………………………………..1 Tablespoons
• Whole Garam Masala………..3 Cardamom pods, 6 Cloves, 1 one inch Cinnamon stick                                                   and a small piece of Star Anise) 
• Rice ………………………………..1 1/2 cups
• Boiling Water…………………...3 cups
• Salt …………………………………1 Teaspoon

Method of Preparation

To make the Stew 

1. To a shallow pan on medium heat, add 1 Tablespoons of Oil, add the crushed whole Garam Masala and saute till it is fragrant.
2. Add chopped Onion, Ginger, Garlic and Green Chilly and saute till everything is wilted for about3 minutes.
3. Add the Vegetables and saute for 1 minutes on high heat.
4. Add thin Coconut Milk and Salt. Once this is boiled, reduce the heat to low and cook till the Vegetables are almost done.
5. Add sliced Tomato and continue cooking.
6. In another shallow pan add 1 Tablespoon of Oil and saute the Shallots till brown.
7. Adjust the heat to medium and add 1 ½ teaspoons of Flour and saute till its raw smell is gone. This step takes time, so be patient.
8. Add ¼ cup water and mix till everything is combined well with no lumps. Add this to the already cooked stew and mix well.
9. After a minute of boiling, add the thick Coconut Milk, Pepper Powder and Garam Masala Powder. Check the seasonings.
10. If there is extra gravy, let it dry. This stew should be thick. When it’s almost thick, add the Coriander leaves and switch off the flame. 

To make the Rice

1. While the Stew is cooking, make the Rice.
2. Wash and soak the Rice for 15 minutes. Then let it drain.
3. On a pan on medium high heat, add the Ghee followed by whole Garam Masala. Saute it till fragrant.
4. Add the rice and fry it good (till the grains on the bottom of the pan start to move on its own).
5. Add boiling Water and Salt.
6. Close the lid, lower the heat to minimum and let it cook till all the water is absorbed.
7. Once done just fluff up the rice and keep it open till assembling the rice.

Assembling the dish and baking

1. Preheat the oven to 350˚F/180˚C
2. I used a bunt pan. But you can use any oven proof dish. Apply a slight coating of ghee on the bottom and sides of the dish.
3. Line the bottom of the pan with 1/3rd of the rice, followed by ½ of the Vegetable Stew, then another layer of Rice and the rest of the Stew.
4. Put the rest of the rice into the pan in which you made the Stew and swirl it around so that it picks all the gravy left in the pan. This will add extra moisture and taste to the dish.
5. Layer this on top of the baking dish. Push all the layers a bit so that the rice and the Vegetables will all stay compact.
6. Cover the top with Aluminum foil and bake for 30 minutes. Let it cool down for 10 minutes.
7. If you are using a bunt pan turn it over into a nice flat plate and serve it warm with a spicy pickle and Raita.

Notes:

• When the Stew is made, the Salt should be on the higher side, so that when mixed with the Rice it should be perfect.

Make it enjoy the deliciousness and

serve it to your family with love….