Rice Salad from India

Bright, refreshing, and bursting with bold flavors, this Rice Salad from India is the perfect fusion of taste and texture. Made with fluffy basmati rice and a medley of colorful vegetables like grated carrot, crunchy cucumber, juicy tomato, and tender green peas, this dish is elevated with aromatic Indian spices such as cumin, turmeric, and chaat masala. Fresh cilantro and mint add a final touch of vibrant herbaceousness, while a splash of zesty lemon juice ties it all together. Ideal as a light main course or a flavorful side, this salad is easy to prepare, ready in just 35 minutes, and can be enjoyed chilled or at room temperature. Whether you're hosting a gathering or looking for a healthy lunch option, this Indian-inspired rice salad is sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 teaspoon Salt
• 1 medium, grated Carrot
• 1 medium, diced Cucumber
• 1 medium, diced Tomato
• 1 small, finely chopped Red onion
• 1 cup, boiled Green peas
• 2 tablespoons, chopped Fresh cilantro
• 1 tablespoon, chopped Fresh mint leaves
• 2 tablespoons Lemon juice
• 1 tablespoon Vegetable oil
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Turmeric powder
• 0.25 teaspoons Red chili powder
• 0.5 teaspoons Chaat masala

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and 1 teaspoon of salt. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is cooked and all the water is absorbed. Let the rice cool completely before using.

Step 3

While the rice cooks, prepare the vegetables. Grate the carrot, dice the cucumber and tomato, and finely chop the red onion. Boil the green peas until tender, then drain and set aside.

Step 4

In a small skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Stir in the turmeric powder and red chili powder, cooking for another 10 seconds before removing the skillet from heat.

Step 5

In a large mixing bowl, combine the cooled rice, prepared vegetables (carrot, cucumber, tomato, red onion, and green peas), and the chopped cilantro and mint leaves.

Step 6

Drizzle the lemon juice over the rice mixture, along with the tempered oil and spices from the skillet.

Step 7

Sprinkle the chaat masala over the salad and toss everything gently but thoroughly to ensure the flavors are well combined.

Step 8

Taste and adjust the seasoning with more salt or lemon juice if needed.

Step 9

Chill the rice salad in the refrigerator for 15-20 minutes to let the flavors meld together, or serve immediately at room temperature.

Step 10

Garnish with additional cilantro or mint leaves before serving, if desired.

Nutrition Facts

Serving size	1385.7 grams (1385.7g)

Amount per serving	% Daily Value*
Calories	651

Total Fat 16.30g	21%
Saturated Fat 2.40g	12%
Polyunsaturated Fat 8.80g
Cholesterol 0mg	0%
Sodium 3761mg	164%
Total Carbohydrate 111.70g	41%
Dietary Fiber 16.60g	59%
Total Sugars 29.50g
Protein 20.50g	41%

Vitamin D 0IU	0%
Calcium 230mg	18%
Iron 10mg	56%
Potassium 1426mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.7%

Protein: 12.1%

Carbs: 66.1%