India being home to the biggest vegetarian population of the world- there’s no wonder we have pretty amazing vegetarian dishes. This dish is fully vegetarian and vegan and prepared with Indian spices only- no soy sauce, sesame oil, msg!
Fried rice made with Gobindobhog Rice is probably more common in West Bengal than any other place in India as Gobindobhog Rice is produced mainly in this state. The rice is short grained, has a sweet smell and becomes sticky when cooked.
This is why you shouldn’t confuse it with Indo-chinese style fried rice or fried rice made with Basmati rice!
Things you need
- 1 kg Gobindobhog Rice
- 100g green peas
- 2 finely chopped bell peppers/capsicum
- 4-5 baby corns
- 100g beans
- 2 carrots
- 4-5 bay leaves
- 4-5 green chilies
- 50g ginger
- 1 tsp pepper
- 2 tbsp garam masala powder
- 4 cardamom pods, 4 cloves, 2-4 small pieces of cinnamon
- 200 ml vegetable oil
- 4 tbsp ghee
- 2 tbsp sugar
- Wash the rice thoroughly and soak them into water for 15-20 mins.
- Boil sufficient water in a saucepan and add a pinch of salt. Cook the rice just a little bit less than fully cooked, strain the water and set the rice aside. The rice will later get cooked along with the veggies, that’s why you don’t wanna cook it completely at this stage.
- Make a fine paste of the ginger and 3 green chilies.
- Chop up the veggies into small pieces.
- Boil the baby corn 2-3 mins and drain the water. Do the same for beans and green peas as well. Boiling can be skipped if you’re using frozen peas as they are already quite soft.
- Take a huge container where all the ingredients will come together.
- Heat 200 ml cooking oil and temper with the whole spices.
- First fry the baby corns for 3-4 mins, then add the bell peppers/capsicums, peas, beans and stir fry them.
- Add the ginger paste, salt, 4 tbsp ghee, 1 tsp pepper, 2 tbsp garam masala powder, 2 tbsp sugar and mix them well for 2 more minutes.
- Add the cooked rice into the pot and gently mix the vegetables with a spatula. Leave it on low flame for 10 mins.
My mom usually keeps the lid on and let it rest for 10 more minutes off the flame. Gobindobhog Rice has a particular smell and almost like a sticky buttery texture to it. This time is good for intensifying the fragrance and finishing the cooking in the residual heat.
Veg Fried Rice is ready to be digged in!
We had this amazing paneer-cauliflower curry and Chana Masala (chickpea curry) as sides with the veg fried rice- both of which tasted amazing with the fried rice.
If you like this, you can also check out my other posts-
Please share this recipe with your friends and family as more interesting vegetarian and non-vegetarian recipes are on the way! 🙂