Inspired by: Paella de verduras
- Pitta seasonJun – Sep in the north
- All year
Saffron Vegetable Rice (Paella-inspired)
- Serves
- 6
- Portion
- ≈250 g
- Time
- 45 min
- Texture
- Soft grains
- Season
- Pitta season (summer)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | 1½ cups short-grain rice | 300 g | 1500 g | |
| Vegetable stock (no onion–garlic, home-made) | 3¾ cups | 900 ml | 4500 ml | |
| Extra-virgin olive oil | 2 tbsp | 30 g | 150 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Capsicum | 1 red pepper | 150 g | 750 g | |
| French beans | green beans | 150 g | 750 g | |
| Artichoke hearts | hearts, quartered | 150 g | 750 g | |
| Green peas, fresh | ⅔ cup | 100 g | 500 g | |
| Tomato | 1, grated | 100 g | 500 g | |
| Saffron (kesar) | 10 strands | 0.1 g | 0.5 g | |
| Kashmiri chilli powder (mild) | ½ tsp sweet paprika | 1 g | 5 g | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g | |
| Lemon juice | lemon wedges | 20 ml | 100 ml |
Method
How to cook it
Step 1: Warm oil with fennel; sauté pepper, beans and artichoke 6 minutes.
Step 2: Add tomato and paprika; cook 2 minutes; stir in rice.
Step 3: Add hot stock and saffron; simmer uncovered without stirring 18 minutes; add peas for the last 5.
Step 4: Rest covered 5 minutes; serve with lemon.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromSeafood/chicken→Toartichoke and beans
- FromOnion and garlic→Tofennel and paprika
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