Rice Salad

READY IN: 42mins
Recipe by Mini Ravindran

For vegetarian omit the chicken and the mutton

Top Review by Nicky M

The recipe looked elaborate but came out relatively easy and was tasting very different. Almost a complete dish in itself and pretty nutritious too !

Ingredients Nutrition


  1. Heat oil in a big pan on high flame.
  2. When heated, add all the chopped vegetables except coriander/parsley leaves.
  3. Sauté for 2-3 minutes on high flame.
  4. Add salt, black pepper powder, coriander powder, cumin powder and soy sauce.
  5. Turn off the heat.
  6. Allow the mixture to cool down at least to the room temperature.
  7. Take a big salad bowl.
  8. Put rice in the same.
  9. Add the cooled mixture.
  10. Add finely chopped coriander/parsley leaves.
  11. Add the lemon juice and mix thoroughly.
  12. Serve cold.
  13. You can decorate the same with lemon wedges, diced tomatoes and mixture of coarsely crushed salted peanuts and walnuts.

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