India Spiced Rice With Pumpkin Seeds Recipe

Name: India Spiced Rice With Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked brown basmati rice or 2 cups uncooked basmati rice; 3 1/2 cups water; 1/2 cup raw pumpkin seeds; 2 tablespoons olive oil; 1 pinch asafoetida powder (also called hing); 1/2 teaspoon cumin seed; 1/2 teaspoon mustard seeds; 1/2 teaspoon sesame seeds; 1/2 cup onion, chopped; 3 tablespoons fresh cilantro, chopped; 1 teaspoon cumin powder; 1/2 teaspoon coriander powder; 1 teaspoon hot chili powder; 1/2 teaspoon turmeric; 1/2 teaspoon sugar; 4 tablespoons lime juice

Servings: persons

2 cups uncooked brown basmati rice or 2 cups uncooked basmati rice
3 1/2 cups water
1/2 cup raw pumpkin seeds
2 tablespoons olive oil
1 pinch asafoetida powder (also called hing)
1/2 teaspoon cumin seed
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
1/2 cup onion, chopped
3 tablespoons fresh cilantro, chopped
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon hot chili powder
1/2 teaspoon turmeric
1/2 teaspoon sugar
4 tablespoons lime juice

1
Combine water and rice in large saucepan; bring to a boil. Cover and simmer over low heat 10-15 minutes or until water is absorbed.
2
Dry toast the pumpkin seeds in a large skillet over high heat by shaking the pan over the heat until the seeds begin to pop. Remove from pan and set aside.
3
In skillet, heat the oil and hing. Add cumin seeds, mustard seeds and sesame seeds; saute until they begin to pop. This will only take a few seconds!
4
Add onion and cilantro, saute until onion is soft and translucent. Remove from heat.
5
Stir remaining ingredients into onion mixture, mix well. Add onion mixture and pumpkin seeds to rice, mix well. If rice has cooled, heat over low heat, stirring often.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups uncooked brown basmati rice or 2 cups uncooked basmati rice, 3 1/2 cups water, 1/2 cup raw pumpkin seeds, 2 tablespoons olive oil, and more.

Yes, India Spiced Rice With Pumpkin Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

India Spiced Rice With Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions