Vegetable Rice

Vegetable Rice Recipe:


For rice:

1 cup basmati or long grain rice
2 cups water
2 tablespoons oil
1 teaspoon cumin seeds
2 bay leaves
1 teaspoon salt

For vegetables:

3 tablespoons oil
1 teaspoon cumin seeds (jeera)
1 medium sized potato, chopped into 1/2? cubes
1 carrot, chopped
1 cup cauliflower, cut into small pieces
1 cup frozen green peas
1/2 red bell pepper, chopped
2 long sliced green peppers
1 teaspoon grated ginger
1 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon lemon juice
For garnish:
2 tablespoons minced cilantro

Preparing the rice:

Heat oil in a saucepan. Analysis of the oil by adding cumin seed, if the seed immediately cracked oil is ready.
Add cumin seeds after cumin seeds crack add bay leaves and stir for a few seconds.
Then add the rice. Sauté 2 minutes.
Add water and salt, bring to boil and reduce heat to low. Cover the pan.
Bake about 15 minutes or until rice is tender and water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables:

Use a skillet to cook the vegetables. Add the vegetables to the steps, the vegetables that need more time to cook are added first and vegetables that require less time will be added last.
Heat oil in a pan. Test the heat by adding one cumin seed in oil;
if it cracks immediately oil is ready.
Add the cumin seeds cumin seeds after crack, add the potatoes, stir fry for about 2 minutes.
Add cauliflower and carrots. Let them cook for about 3 more minutes, stirring occasionally.
Then add the peas, pepper, ginger and green chillies. Let the vegetables cook for a few minutes until the vegetables are tender. Turn off the heat.
Add garam masala and lemon juice. Next gently stir the rice into the vegetables. Transfer to a serving dish and garnish the dish 0rice coriander.

Recipe Video:


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