Charishma's Jasmine and Brown Rice With Veggies

READY IN: 55mins
Recipe by Charishma_Ramchanda

Today I was in the mood to cook and this is what I have created. The aroma of this is incredible as it cooks. You will love that and the taste. Enjoy!

Top Review by oloschiavo

Charishma, that's a good mood to be in! I, too, was in the mood to cook tonight and so I tried your dish. I followed the instructions to a T except for the bit about adding a little water because I was using a non-stick pan. This beautifully spicy and orange-hued rice dish went perfectly with my Tandoori chicken and a garnish of lettuce leaves, sliced cucumber and a baby red chili. If I were to change one thing it would be to list the ingredients according to order of use. This was my first experience with your recipes Charishma, but I have been eyeing them for a while and you didn't let me down. I look forward to tyring many more!

Ingredients Nutrition


  1. Heat oil in a pot.
  2. Once its hot, add the cardamoms and bay leaves.
  3. Stir-fry for 20 seconds then add garlic and onions.
  4. Sprinkle a few drops of water to prevent onions from sticking to the bottom of the pan. Stir-fry until the raw smell of garlic is gone and the onions are lightly browned.
  5. Add carrots and continue to stir-fry for 5 minutes, uncovered. You may sprinkle a few drops of water to prevent the food from sticking to the bottom of the pot.
  6. Add turmeric, red chilli and black pepper powders. Mix well and stir-fry for 2 minutes.
  7. Add the drained brown rice and jasmine rice and mix well.
  8. Toss in the cube of Maggi vegetable stock with onion and thyme as well as oregano.
  9. You do not have to add salt as the cube of stock contains sufficient.
  10. Stir in water and bring to a boil.
  11. Lower heat, cover and cook until the water is absorbed and the rice is ready to eat.
  12. You may garnish with parsley or corriander leaves before serving, if desired.
  13. Enjoy!

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