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Rice with Zucchinis

Kohinoor Super Silver Basmati Rice cooked succulently with zucchinis with a hint of mustard and a dash of lemon. This rice can be consumed with pickle, yogurt or a plain soup as well.
  • 10m

    prep time

  • 20m

    Cook Time

  • 13



  • 1 cup Charminar Select Basmati rice
  • 2 cups water
  • 1 cup shredded zucchini, (withskin)
  • 1 tablespoon oil
  • 1 teaspoon butter
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon black mustard seed
  • 4 whole red peppers
  • 2 Bay leaves
  • 1/2 teaspoon salt
  • 1/2 Inches piece cinnamon stick
  • 1 teaspoon lemon juice

Nutrition information

Nutrition information coming soon.


  • Heat the oil and butter in a heavy saucepan over medium high heat. Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.

  • Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves. 

  • Add rice and stir-fry for about 2 minutes.

  • Add water, zucchini, salt and lemon juice. Stir and bring to boil.

  • After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.

  • Serve as is, with soup, yogurt, and pickle.