Nov 30, 2009


Long grained rice(like basmati) -- 2 cups
Mixed vegetables -- 1 1/2 cups (carrot, beans,cauliflower,potato,capsicum,corn,peas)
Bay leaf -- 1
Clove -- 5-6
Cinnamon -- 1 " long stick
Cardamom -- 4-5 pods
Cumin seeds -- 1/2 teaspoon
Fennel seeds -- 1/2 teaspoon (optional)
Ginger -- 1 c.m. piece
Garlic -- 2 cloves
Onion -- 2 (sliced)
Pepper powder -- 1/2 teaspoon
Salt to taste
Milk OR Coconut milk -- 2 cups

Chop all the veggies finely.

Wash and soak the rice for 20 minutes. Drain and keep aside.

Heat oil in a heavy bottomed pan and add cloves,cinnamon,bay leaf,cardamom. Fry them on low heat until the nice aroma of the garam masala comes out.

Add cumin and fennel seeds. When they start crackling, add the slightly crushed garlic and ginger. Let it cook for 5 minutes on low flame.Add onion and fry for another couple of minutes.

Now add the vegetables and stir it nicely. The put in the rice and give it a stir again. Take care not to break the rice grains.

Add salt and pepper powder and pour the milk/coconut milk until the rice and vegetables are covered. Cover it and cook it on a very low flame until the rice is done. More water or milk can be added in-between, if required.

Once done serve hot.

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