Cook Time: 20 minutes
Serves: 4
Ingredients:
Rice: 1.5 cups
Carrots : 1 diced
Corn : 1/4 cup
Peas : 1/4 cup
Beans : 5 cut in 1" pieces
For Tempering:
Cloves /Laung : 5
Green Cardamom/Elachi: 2
Cinnamon/Dalchini: 1" stick
Star anise: 1
Bay leaves: 2
Cashews : 3 tbsp
Dry spices:
Red chili powder: 1 tsp
Garam masala powder: 1.5 tsp
Cumin coriander powder: 1 tbsp
Turmeric: 1/2 tsp
Salt to taste
Method:
Wash and soak rice for 30 minutes.
Heat 3 tbsp of ghee in a pan and add all the ingredients listed under for tempering and fry for 1 minute. Add the veggies and fry for 2 minutes. Add the dry spices and mix well. Cook for 2 more minutes.
Add 3 cups of water and bring it to a boil. Drain and add rice, bring it to a boil again, simmer the stove, close lid and cook for 5-7 minutes until the rice is done. Turn off the stove and let the rice rest for 10 minutes before serving.
Serve hot with gravy or raita.
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