Craving a flavorful and satisfying vegetarian meal that's both quick and easy to prepare? Look no further than this Jain Mexican Rice with Spicy Gravy recipe! This delicious dish perfectly blends the vibrant spices of Mexican cuisine with the comforting warmth of a flavorful gravy, all while adhering to Jain principles by omitting onions and garlic. The result is a surprisingly complex and deeply satisfying rice dish that's perfect for a weeknight dinner or a special occasion. It's bursting with fresh, bright flavors and a delightful kick of spice.
Forget complicated recipes and lengthy cooking times; this Jain Mexican Rice with Spicy Gravy is incredibly simple to make. We’ve streamlined the process to deliver maximum flavor with minimal effort, ensuring even beginner cooks can achieve restaurant-quality results. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create this flavorful masterpiece together.
Tools Needed
- Pan
- Mixer Grinder
- Bowl
Ingredients
- Basmati Rice: 1 cup
- Yellow Bell Pepper: 1/2 cup
- Red Bell Pepper: 1/2 cup
- Green Capsicum: 1/2 cup
- Zucchini: 1/2 cup
- Boiled Corn: 1/2 cup
- Boiled Kidney Beans: 1/2 cup
- Oil: 3 tablespoons
- Red Chili Powder: 2 tablespoons
- Oregano: 1 tablespoon
- Red Chili Flakes: 1 tablespoon
- Salt
- Tomato Ketchup: 2-3 tablespoons
- Lemon Juice: 2 tablespoons
- Coriander
- Cumin Seeds: 1 tablespoon
- Chopped Tomatoes: 5-6
- Kashmiri Chili: 1
- Almonds: 5-6
- Water: 1/2 bowl
- Chili Flakes: 1 teaspoon
- Red Chili Sauce: 1 tablespoon
- Cheese
Step-by-Step Instructions
Step 1. Prepare the Jain Mexican Rice
- Soak basmati rice for 2-3 hours. Cook rice until 90% done, then strain immediately.
- Heat 1 tablespoon of oil in a pan. Add bell peppers, capsicum, zucchini, corn, and kidney beans. Mix well.
- Add the cooked rice and lemon juice. Garnish with coriander.
Step 2. Make the Spicy Gravy
- Heat 2 tablespoons of oil in a pan. Add cumin seeds, chopped tomatoes, Kashmiri chili, almonds, and 1/2 bowl of water. Cook for 5-6 minutes on medium flame.
- Blend the cooked gravy mixture in a mixer grinder.
- In a pan, heat 1 tablespoon of oil. Add bell peppers, zucchini, corn, salt, chili flakes, oregano, and red chili sauce.
- Add the ground gravy, lemon juice (and optionally cream). Add water to adjust consistency.
- Garnish with coriander and cheese (optional). Cook for 5 minutes.
Step 3. Combine and Garnish
- Arrange the rice in a bowl. Top with the spicy gravy and cheese (optional). Garnish with coriander.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Don't overcook the rice; cook only to 90% to avoid sogginess.
- Adjust the amount of chili powder and flakes to your preferred spice level.
- Adding cream to the gravy makes it extra creamy.
Nutrition
- N/A
FAQs
1. Can I use a different type of rice for this recipe?
While long-grain white rice is recommended for its texture, you can experiment with basmati rice or other similar varieties. Keep in mind that cooking times may vary slightly.
2. How can I adjust the spiciness of the gravy?
The amount of chili powder and green chilies used controls the spiciness. Start with less and add more to your preference. You can also omit the green chilies entirely for a milder gravy.
This Jain Mexican Rice with Spicy Gravy recipe offers a delightful and accessible way to enjoy the vibrant flavors of Mexican cuisine while adhering to Jain principles. The simple steps and readily available ingredients make it a perfect weeknight meal solution. Enjoy this flavorful and satisfying dish, and don't hesitate to experiment with your favorite spices and additions!