3. Add the remaining teaspoon of oil, rice and cilantro to the skillet. Stir to mix. Add additional salt as needed. Transfer to a large bowl, top with the chopped green onion and serve.

Summer Spiced Rice [Indian fusion Recipe]

Summer Spiced Rice is an easy to make, delicious and healthy vegetarian recipe that uses fresh summer vegetables and Indian spices to flavor the rice. While the basmati rice cooks with whole Indian spices, the vegetables are cooked and spiced, I sauté grated zucchini and carrot, sliced onion and chickpeas with ground spices. When everything is ready, I mix everything together to create a balanced meal. Just before serving, I top it with a thinly sliced green onion for contrasting flavor and texture. 


- Remove the whole spices after the rice is cooked to make it easier to eat.

- Can be served as a main dish at lunch or as a side with dinner, especially grilled meat or fish.


1. Rinse the rice in cool water until it runs clear. In a medium pan on medium heat, bring the rice, water, bay leaf, cinnamon, cardamom and peppercorns to boil. Reduce heat to low and cover. Cook for approximately 10 minutes, until liquid is absorbed and the grains are just tender. Remove the pan from the heat. Fluff with a fork then set aside.

2. Heat 2 teaspoons of oil in a pot over medium-low heat. Add the onion and fry for 3 minutes. Reduce the heat to low then add the green chile and carrot. Continue cooking until the onion turns translucent. Add the zucchini, chickpeas, turmeric, garam masala, coriander, cumin and salt then stir to mix well. Cook for 1 minute until evenly heated. Turn off the heat.


1 cup basmati rice
2 cups water
1 bay leaf
1 cinnamon stick
3 cardamom pods
6 black peppercorns
1 Tbs olive oil, divided
1 small red onion, thinly sliced
1 green chile, thinly sliced
1 carrot, grated
1 zucchini, grated
1 cup cooked chickpeas
1/4 tsp ground turmeric
1/2 tsp garam masala
1/2 tsp ground coriander
1 tsp ground cumin
1 tsp salt
2 Tbs cilantro, chopped
1 green onion, chopped including tops