Vegetables Stew with Cilentro Rice

Source : Wash And Soak Rice For 20 Mins And Cook 70 Now Put 1tb Oil In A Pan When It Hot Add Cilentro Saute And Add Rice Salt And Toss Rice Is Ready Sprink...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 12, 2026

Step:

  1. Wash and soak rice for 20 mins. and cook 70%. Now put 1tb. oil in a pan when it hot add cilentro saute and add rice salt and toss. rice is ready. sprinkle corriender stems. for garnishing

    Vegetables Stew with Cilentro Rice recipe step 1 photo Vegetables Stew with Cilentro Rice recipe step 1 photo Vegetables Stew with Cilentro Rice recipe step 1 photo
  2. Now put oil in a pan and addRosemary, corriender stems ginger garlic chopped. spring onion white part yellown green capsicum cubes toss. Now add carrot corn nfrench beans cabbage pieces saute on fast flame. now add vinegar noodles masala soya sauce ketchup mix well and add soaked red cilli powder in water and dilute corn flour mix well and salt. add spring onion green part and paneer cubes. cook for 5 mins. nReady to serve

    Vegetables Stew with Cilentro Rice recipe step 2 photo Vegetables Stew with Cilentro Rice recipe step 2 photo Vegetables Stew with Cilentro Rice recipe step 2 photo
  3. Garnish with Zukini and cherry tomato. Tasty healthy quick Vegetables. stew and cilentro rice is ready to serve.

    Vegetables Stew with Cilentro Rice recipe step 3 photo Vegetables Stew with Cilentro Rice recipe step 3 photo

Ingredients

  1. 1 cup rice
  2. 2-3 tbsp olive oil
  3. 1/2 tsp Rosemary
  4. 1/4 cup yellow Capsicum
  5. 1/4 cup cabbage
  6. 1tbsp cilentro (coriander stems chopped)
  7. 2 tsp red chilli powder
  8. 1 tsp vinegar
  9. 1 tsp soya sauce
  10. 1/2 tsp oregano
  11. 1/4 cup boiled corn
  12. 1/4 cupspring onion
  13. 1 tsp corn flour
  14. 50 gms paneer
  15. 1 tsp noodles masala
  16. 1/4 cup french beans par boiled
  17. 2 tbsp tomato ketchup
  18. 1/4 cup carrot
  19. 1tsp ginger
  20. 1 tsp garlic
  21. 1/2 tsp helopinoes
  22. salt as per taste
  23. Zukini and cherry tomato for garnishing

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