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Zucchini Rice, Manjula's Kitchen Zucchini Rice

Zucchini Rice

Zucchini rice is mildly flavored zucchini pulao.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Usha Rao


  • 3 tablespoon Oil
  • 2-4 Cardamoms I used 4
  • 2 Cloves
  • ½" Cinnamon Stick
  • 1 teaspoon Caraway Seeds/Black Cumin/Shaha Jeera
  • 2 Bay Leaves
  • ¾ teaspoon Salt
  • 6 Green Chilies split into two pieces use 4 for a milder heat
  • 2 cups Shredded Zucchini
  • 2 cup Rice
  • 1 ½ teaspoon Lime Juice


  • Wash rice and soak it for at least 15 minutes to 30 minutes. I soaked it for about 20 minutes.
  • Shred the zucchini.
  • Heat oil in a pan; add shah jeera, cardamom, cloves, bay leaves, cinnamon and fry for a few seconds, until they are roasted and nice aroma comes.
  • Add the green chilies roast for a few seconds.
  • Add zucchini and sauté for a minute.
  • Add rice and continue to sauté for another minute are so.
  • Add 3 ½ cups water (1 cup rice : 1 ¾ cups water), salt, lime juice and mix well.
  • Cover and cook until it boils. Reduce the heat to medium and cook until water evaporates.
  • Reduce to the heat to low and cook for another five minutes until all the water evaporates, another five minutes are so.
  • Turn off the heat, garnish with cilantro and serve hot your favorite curry.


  • Variation to prepare this rice is addition of mint leaves, onion and ginger garlic paste.