This Indian Style Zucchini Rice Pilaf is a quick, easy, and flavorful spiced rice prepared with rice, shredded zucchini, and spices. It is a perfect kids and adults lunchbox recipe.
How to Make Zucchini Rice
Heat 1 tablespoon of oil/ghee in a kadai. Add all the whole spices and saute for a few seconds till aromatic.
Then add green chilies, curry leaves, ginger-garlic paste. Saute for a few seconds till the raw smell of the ginger garlic goes away.
Next, add onions. Saute till they turn light brown.
Then add the shredded zucchini, along with turmeric, garam masala, and cook for 3-4 minutes till the water from zucchini starts evaporating out.
Next, add the cooked rice, salt, and mix everything. Cover and simmer for 2-3 minutes, and then turn off the gas.
Lastly, squeeze some fresh lime juice over it. Garnish with coriander leaves & serve zucchini rice pilaf hot with raita.
What to Serve with Zucchini Rice?
Serve Indian Style Zucchini Masala Rice with a side of yogurt or raita, pickle, and papad. However, this rice recipe also goes well with dal tadka.
Tips & Variations
- You can also add green peas or sweet corn to this rice recipe.
- You may also use diced zucchini instead of shredded.
- Substitute white rice with brown rice, quinoa, or millet.
- You can add roasted cashews or peanuts to get crunch in the rice recipe.
- I have not used tomatoes in this recipe but feel free to add them. I have used lime juice for tanginess.
More Indian Zucchini Recipes
- Zucchini Carrot Paratha
- Zucchini Besan Sabji
- Cream of Zucchini Soup
- Zucchini Dal
- Zucchini Pakoda
- Zucchini Curry
- Zucchini Thalipettu
More Rice Recipes
Indian Zucchini Rice Pilaf
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 tablespoon oil
- 1 tablespoon ginger garlic paste
- 2 green chilies finely chopped
- 1 stalk curry leaves
- 1 medium onion finely chopped
- 1 large zucchini shredded, (about 2 cups)
- 2 cups cooked basmati rice
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- salt to taste
- juice of half lime
- 2 tablespoons coriander leaves
Whole spices
- 1 bay leaf
- ½ teaspoon cumin (jeera) seeds
- 2 green cardamom
- 2 cloves
- 1 inch cinnamon
Instructions
- Heat 1 tablespoon of oil/ghee in a kadai. Add all the whole spices and saute for a few seconds till aromatic.
- Then add green chilies, curry leaves, ginger-garlic paste. Saute for a few seconds till the raw smell of the ginger garlic goes away.
- Next, add onions. Saute till they turn light brown.
- Then add the shredded zucchini, along with turmeric, garam masala, and cook for 3-4 minutes till the water from zucchini starts evaporating out.
- Next, add the cooked rice, salt, and mix everything. Cover and simmer for 2-3 minutes, and then turn off the gas.
- Lastly, squeeze some fresh lime juice over it. Garnish with coriander leaves & serve zucchini rice pilaf hot with raita.
Notes
Tips & Variations
- You can also add green peas or sweet corn to this rice recipe.
- you may also use diced zucchini instead of shredded.
- Substitute white rice with brown rice, quinoa, or millets.
- You can add roasted cashews or peanuts to get crunch in the rice recipe.
- I have not used tomatoes in this recipe but feel free to add. I have used lime juice for tanginess.
Nutrition
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