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500 g Basmati rice
60 ml Groundnut oil
30 ml Perfumed mustard oil
30 g Mango pickle; chopped
5 g Cumin seeds
1 Pinches saffron
2 ts Salt
100 g Potatoes; diced
100 g Carrots; thickly sliced
100 g Cauliflower florets
100 g Green peas
100 g Onions; sliced
15 g Green chillies; chopped
10 g Garlic paste
2 Green chillies; split
8 Fresh coriander sprigs
15 g Red pepper
15 g Green pepper
Wash and soak rice for 30 minutes and drain. Boil water (1.2l) with saffron and salt and keep on simmering.
Heat groundnut oil and mustard oil in a kadai or wok. Add cumin seeds, peppercorns and garlic paste and stir over a medium heat for 30 seconds. Add the onions and saute until golden brown.
Add the vegetables, stir, add the mango pickle and saute over a high heat for 2-3 minutes.
Add the boiled saffron water and cook the vegetables for 2 minutes. Add the soaked rice, bring to the boil and cook for 3-4 minutes. Cover, reduce the heat and simmer for 15 minutes.
Remove the lid, arrange the garnish, cover again and steam for a further 5 minutes.
Remove, present the rice in the same kadai, then fork through rice to fluff it up and finally serve with raita.
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