Cabbage rice with step-by-step pictures. This can be a mildly spiced and scrumptious Indian type cabbage fried rice made with shredded cabbage, basmati rice, onions spices and herbs. Pair it with an Indian pickle or raita for a comforting meal.
Fried rice or for that matter Veg pulao are a pleasant lunch possibility many of the instances in our busy lives. The truth is, you probably have some Leftover rice, you’ll be able to simply create your signature recipe of a fried rice. Normally after I prepare dinner fried rice, I prepare dinner the rice first, cool the rice grains and add to the fried veggies.
This cabbage fried rice recipe has Indian spices utilized in it and the style is totally different from the same old Chinese language veg fried rice. Although utilizing the identical technique, you may make a Chinese language fried rice too. Simply skip the Indian spices and add soy sauce or tomato ketchup or schezwan sauce.
This cabbage rice recipe just isn’t spicy and the sweetness of the cabbage compliments the aroma of the spices in addition to the basmati rice.
As a variation, you’ll be able to add veggies like carrot, capsicum or cooked inexperienced peas. This may make the cabbage rice extra wholesome and flavorful. Add these veggies once you add the cabbage as proven within the steps beneath.
Serve this Indian spiced cabbage rice plain or with a easy dal or raita or pickle or a bowl of yogurt.
Step-by-Step Information
Find out how to make Cabbage Rice
1. Choose and rinse 1 cup (200 grams) of basmati rice in working water until the water runs away from starch.
Soak the rice in sufficient water for 20 to half-hour. Later drain the water from the rice and maintain the rice grains apart.
2. Add the rice to a 2 liter strain cooker. Additionally add 1.5 cups water and ¼ teaspoon salt.
3. Strain prepare dinner the rice for two to three whistles or for 9 to 10 minutes on a medium warmth.
4. When the strain comes down by itself, then solely open the lid. Gently fluff the rice with a fork. Maintain apart and let the rice turn into heat or calm down at room temperature.
5. When the rice is cooking, shred or grate 250 grams cabbage. You may as well chop the cabbage. 250 grams of cabbage provides about 3 cups of shredded cabbage. Maintain apart.
Additionally crush ½ inch ginger + 4 medium garlic + 1 or 2 inexperienced chilies, in a mortar-pestle. Chop one medium onion in addition to one medium tomato. Maintain apart.
Tip – earlier than shredding the cabbage, peel and take away the highest pores and skin from the cabbage. Rinse after which halve or quarter the cabbage and blanch in scorching water for about 5 minutes.
Making cabbage fried rice
6. Warmth 2 to 2.5 tablespoons of oil in a frying pan or wok. On a low to medium warmth, add the entire spices:
- 1 teaspoon cumin seeds
- 1 inch cinnamon
- 2 inexperienced cardamom
- 2 cloves
- 1 small to medium tej patta (Indian bay leaf)
Fry the spices until they splutter and turn into aromatic on low warmth. Take care to not burn the spices.
7. Then add ⅓ cup chopped onions.
8. On medium warmth, stir and saute the onions until translucent.
9. Subsequent add crushed ½ inch ginger + 4 medium garlic cloves + 1 or 2 inexperienced chilies. You may crush in a mortar-pestle.
10. Saute for just a few seconds or until the uncooked aroma of ginger and garlic goes away on low warmth.
11. Subsequent add ⅓ cup of chopped tomatoes.
12. Stir and blend effectively.
13. Then add the next floor spice powders:
- ¼ teaspoon turmeric powder (floor turmeric)
- ¼ teaspoon purple chili powder (or cayenne pepper)
- ¼ teaspoon garam masala powder
- ½ teaspoon coriander powder (floor coriander)
14. On medium warmth, stir and saute the entire masala until the tomatoes soften and turn into pulpy. You must also see oil releasing from the perimeters.
15. Now add the shredded cabbage. At this step, if you would like then you can too add grated carrots or finely chopped or thinly sliced bell pepper (capsicum).
16. Combine the cabbage very effectively with the remainder of the masala.
17. Season with salt as per style.
18. Stir fry the cabbage on a medium warmth and prepare dinner them until they flip translucent.
19. Then add the cooked rice.
20. Gently combine the rice with the cabbage combination. You may as well add the rice in components and blend.
21. Saute the rice for two to three minutes extra after mixing with frequent but light stirring.
22. Garnish the cabbage rice with coriander leaves or mint leaves after which Serve cabbage rice scorching or heat as is or with a aspect of raita, yogurt, pickle or dal.
In case you are in search of extra Fried rice varieties then do test:
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Cabbage Rice | Cabbage Fried Rice
This cabbage rice is Indian type fried rice made with shredded cabbage, basmati rice, onions, tomatoes and spices.
Prep Time 40 minutes
Prepare dinner Time 20 minutes
Complete Time 1 hr
Forestall your display from going darkish whereas making the recipe
Cooking rice
Choose and rinse 1 cup (200 grams) basmati rice in working water until the water runs away from starch. Soak the rice in sufficient water for half-hour. Later drain the water from the rice and maintain the rice grains apart.
Add the rice in a 2 liter strain cooker. Additionally add 1.5 cups water and salt.
Strain prepare dinner the rice for two to three whistles or for 9 to 10 minutes on a medium warmth.
When the strain comes down by itself, then solely open the lid and gently fluff the rice with a fork. Maintain apart and let the rice turn into heat or calm down at room temperature.
Preparation for cabbage rice
When the rice is cooking, shred or grate 250 grams cabbage. You may as well chop the cabbage. 250 grams cabbage provides about 3 cups of shredded cabbage. Maintain apart.
Additionally crush ginger + garlic + inexperienced chilies, in a mortar-pestle. Chop onion in addition to tomato. Maintain apart.
Earlier than shredding the cabbage, peel and take away the highest pores and skin from the cabbage. Rinse after which halve or quarter the cabbage and blanch in scorching water for about 5 minutes.
Making cabbage rice
Warmth oil in a frying pan or wok. On a low to medium warmth, add the entire spices – cumin seeds, cinnamon, inexperienced cardamoms, cloves and tej patta. Fry the spices until they splutter and turn into aromatic. Take care that you do not burn the spices.
Then add chopped onions and stir.
On medium warmth saute the onions until translucent stirring typically.
Subsequent add crushed ginger + garlic + inexperienced chilies. You may crush in a mortar-pestle.
Saute on low warmth for a few seconds or until the uncooked aroma of ginger and garlic goes away.
Subsequent add chopped tomatoes. Stir and blend effectively.
Then add turmeric powder, purple chili powder, garam masala powder and coriander powder.
On a medium warmth, stir and saute the entire masala until the tomatoes soften and turn into pulpy. You must also see oil releasing from the perimeters.
Now add the shredded cabbage. At this step, if you would like then you can too add grated carrot or finely chopped or thinly sliced capsicum (bell pepper).
Combine the cabbage very effectively with the remainder of the masala.
Season with salt as per style.
Stir fry the cabbage on a medium warmth and prepare dinner them until they flip translucent.
Then add the cooked rice.
Gently combine the rice with the cabbage combination. You may as well add the rice in components and blend.
Saute the cabbage fried rice for two to three minutes extra after mixing.
Garnish with coriander leaves or mint leaves.
Serve cabbage rice scorching or heat with a easy dal or raita or yogurt. You may as well have it as is.
- This recipe might be scaled as per your necessities.
- As an alternative of basmati rice, you can too use any non-sticky number of long-grained rice.
Vitamin Information
Cabbage Rice | Cabbage Fried Rice
Quantity Per Serving
Energy 380 Energy from Fats 90
% Each day Worth*
Fats 10g15%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 8g
Sodium 614mg27%
Potassium 409mg12%
Carbohydrates 65g22%
Fiber 5g21%
Sugar 5g6%
Protein 7g14%
Vitamin A 504IU10%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 39mg47%
Vitamin E 4mg27%
Vitamin Ok 69µg66%
Calcium 85mg9%
Vitamin B9 (Folate) 55µg14%
Iron 2mg11%
Magnesium 43mg11%
Phosphorus 126mg13%
Zinc 1mg7%
* P.c Each day Values are primarily based on a 2000 calorie food plan.
This Cabbage Rice put up from the archives first printed in Jan 2016 has been republished and up to date on 26 June 2022.
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