Fri, 16 April 2021
Chef: Mindi Keane from Mama Nagi's
Ingredients:
2 Cups Basmati Rice (you can use any rice for this recipe)
3 Cups Water
1 Tsp Ghee/Butter/ Oil
½ Onion, cut into thick slices
¼ red peppers, cut into thick slices
¼ Cup Carrots, cut into thick slices
¼ Green Peas (can use fresh or frozen peas)
2 Tbsp of Oil
Spices:
2 Bay Leaf
4 Green Cardamom, crushed
3 Cloves, crushed
1 Tsp Cumin Powder
2 Tsp Salt
2 Tsp Red Chili Powder
Method:
1. In a large pot, add rice, water and boil on high heat, after 4-5 minutes, reduce heat, add ghee/butter, cover with lid and let it boil on lowest heat for 10 minutes.
2. After 10 minutes, check few grains of rice and they should be almost cooked, now close the heat and drain water from the rice using a sieve. Keep aside.
3. Heat 2 tbsp oil in a large non-stick pot on medium heat, add all the spices, sauté for 1-2min
4. Now add all the cut vegetables and sauté on medium heat for 3-4 minutes (to let vegetables cook a little).
5. Take ½ of the cooked rice and mix in the sauteed vegetables, stir for 1 minute.
6. Now add the remaining rice to the above and sauté everything together making sure vegetables and rice are mixed together.
7. Saute on high heat for 2-3 minutes, thoroughly mixing everything together and then switch off the heat
8. Serve Hot.
