5 spice rice recipe with step by step photos – aromatic chinese style 5 spice veg rice. five spice is a blend of five spices that is used in chinese cuisine. these 5 spices are cinnamon, cloves, sichuan pepper, fennel seeds and star anise. these spices are ground and the 5 spice powder is used in the chinese cuisine.
here i have cooked the rice in pot, but even a fried rice can be made using 5 spice powder. the 5 spice veg rice has some warm flavors in it and is very aromatic. i first had this one pot cooked rice in a fine dine chinese restaurant and there they had made it so well. from that time i wanted to try the recipe.
i have used seasonal and local veggies which i get easily available. zuchhini tastes very good in this recipe. so if you have zucchini, you can add some of it. when i made for the blog, i did not have zucchini, so have skipped it. you can also add broccoli, bok choy, chinese cabbage, mushrooms, edamame beans and snow peas.
the recipe uses the entire 5 spice powder that is freshly ground. you can also use store brought 5 spice powder, thereby getting rid of the grinding step. i have also added soy sauce for some umami flavor, but you can skip soy sauce.
serve 5 spice rice with a gravy dish like veg manchurian gravy or gobi manchurian gravy or chilli paneer gravy. i served with paneer schezwan.
if you are looking for more rice recipes then do check:
5 spice rice recipe card below:
5 spice rice recipe
ingredients (1 cup = 250 ml)
for 5 spice powder
- 2 inch cinnamon (dalchini)
- 3 to 4 cloves (lavang)
- 3 to 4 sichuan peppers
- ½ teaspoon fennel seeds (saunf)
- 1 star anise (chakriphool)
other ingredients for 5 spice rice
- 3 tablespoon sesame oil - can use toasted sesame oil or gingelly oil (til ka tel)
- ½ teaspoon finely chopped garlic (lahsun)
- ⅓ cup sliced spring onion whites
- 1.5 cups basmati rice or any long grained rice
- ½ cup sliced carrots, in strips or sticks
- 1 cup sliced cabbage (patta gobhi)
- ⅓ cup thinly sliced capsicum (bell pepper or shimla mirch)
- ⅓ cup chopped french beans
- ¼ cup corn kernels (makai or bhutta)
- ½ teaspoon soy sauce (OPTIONAL)
- ½ teaspoon black pepper powder (kali mirch powder)
- salt as required
- ¼ cup chopped spring onion greens, for garnish
how to make 5 spice rice recipe
soaking rice
rinse 1.5 cups basmati rice very well in water first. then soak in enough water for 30 minutes
when the rice is soaking, rinse and then chop the veggies. you can choose to chop the veggies finely or slice them in thin sticks or strips.
preparing 5 spice powder
take cinnamon, cloves, fennel seeds, star anise and sichuan peppers in a small grinder jar or coffee grinder jar.
grind to a fine powder. keep aside.
making 5 spice rice
heat 3 tablespoons sesame oil. add ½ teaspoon finely chopped garlic and saute for a few seconds.
then add ⅓ cup sliced spring onions and sauté till the onions become translucent.
then add the veggies and ⅓ cup corn kernels.
saute the veggies for a minute.
add ½ teaspoon black pepper powder and the 5 spice powder. mix very well. if using store brought, then add 2 teaspoons of 5 spice powder.
add ½ teaspoon soy sauce. you can skip soy sauce if you want. mix very well.
add 3 cups water. you can also add 2.75 cups water depending on the quality of rice.
season with salt as per taste. check the taste of the water and it should feel slightly salty.
cover the pan and cook for 4 to 5 minutes till the water comes to a boil.
cook on a medium to high flame and let the water come to a boil.
add the rice and gently stir.
cover the pan and on a low to medium-low flame simmer for about 16 to 18 minutes or till the rice is tender and the grains are cooked.
all the water should be absorbed. do check when the rice is cooking and if the rice grains look undercooked, then you can add some water.
once done, gently fluff the rice.
garnish with some spring onion greens and serve 5 spice rice with any side veggie dish of your choice.
how to make chinese style 5 spice rice recipe:
1. rinse 1.5 cups basmati rice very well in water first. then soak in enough water for 30 minutes. later drain all the water and keep the rice aside.
2. when the rice is soaking, rinse and then chop the veggies. you can choose to chop the veggies finely or slice them in thin sticks or strips. you will need ½ cup thin carrots sticks, 1 cup sliced cabbage, ⅓ cup sliced capsicum,⅓ cup chopped french beans. keep aside.
3. take the 5 spices.
4. add them in a small grinder jar or coffee grinder jar.
5. grind to a fine powder. keep the 5 spice powder aside.
6. heat 3 tablespoons sesame oil. add ½ teaspoon finely chopped garlic and saute for a few seconds.
7. then add ⅓ cup sliced spring onions.
8. sauté till the onions become translucent.
9. then add the veggies.
10. next add ⅓ cup corn kernels.
11. saute the veggies for a minute.
12. add ½ teaspoon black pepper powder and 5 spice powder. mix very well. if using store brought, then add 2 teaspoons of 5 spice powder.
13. add ½ teaspoon soy sauce. you can skip soy sauce if you want.
14. mix very well.
15. add 3 cups water. you can also add 2.75 cups water depending on the quality of rice.
16. season with salt as per taste. check the taste of the water and it should feel slightly salty.
17. cover the pan and cook for 4 to 5 minutes till the water comes to a boil.
18. cook on a medium to high flame and let the water come to a boil.
19. add the rice and gently stir.
20. cover the pan.
21. on a low to medium flame simmer for about 16 to 18 minutes or till the rice is tender and the grains are cooked. all the water should be absorbed. do check when the rice is cooking and if the rice grains look undercooked, then you can add some water.
22. once done, gently fluff the rice.
23. garnish with some spring onion greens and serve 5 spice rice with any side gravy dish like paneer manchurian or mushroom manchurian.
dassana… nowadays ‘everyday recipe ‘ is not getting added in home page
I am using app
i know sujatha. there is some problem in the website feed and we are still finding the cause of this. hopefully we will be able to resolve this issue.