Vegan Pakistani Breakfast: Mouthwatering Scented Rice with Spiced Vegetables and Crunchy Pappadums
Discover an exceptional vegan-friendly Pakistani breakfast recipe that combines mouthwatering scented rice, spiced vegetables, and crispy pappadums to create a delightful culinary experience. Indulge in flavors and textures that will transport you straight to Pakistan with our easy-to-follow instructions.
Allergens
Mustard seeds (mustard allergy)
Ingredients
- Basmati rice
- Vegetable oil
- Black mustard seeds
- Green cardamom pods
- Cinnamon sticks
- Cloves
- Onion, finely chopped
- Tomatoes, finely chopped
- Carrots, grated
- Green beans, chopped
- Peas, fresh or frozen
- Salt and pepper, to taste
- Fresh cilantro, chopped
- Pappadums, store
- bought or homemade
Instructions
- Rinse the basmati rice until the water runs clear, then cook according to package instructions. Set aside. In a large pan, heat oil and add mustard seeds. Once they begin to crackle, add cardamom pods, cinnamon sticks, and cloves. Allow the spices to sizzle for a moment before adding the onion. Sauté until onions are golden brown. Add tomatoes, grated carrots, chopped green beans, and peas to the pan. Cook until vegetables are tender but still have some bite. Season with salt and pepper to taste. Combine cooked rice with the vegetable mixture in a serving dish, gently folding together. Garnish with fresh cilantro. Serve with pappadums on the side.
Chef’s Insight
The blend of spices creates a unique scent that fills your kitchen with the aroma of Pakistani cuisine, making this breakfast dish truly unforgettable.
Notes
Customize the vegetable mixture to your liking by adding or substituting vegetables.