Sep 19, 2011


Recipe designed for four people.
Carrots -1
French Beans - 4 to 5
Cauliflower - 4 to 5 bunch
Green Peas - 50 gms
Onions - 2
Green Chillies - 2
Ginger Garlic Paste - 1 tsp
Green Coriander leaves - 4-5 strangs
Lemon - 1
Boiled milk - 1/4 glass
Pepper powder - 1 1/2 tsp
Ajinamoto - 1/4 tsp
Ghee / Clarified Butter - 2 tbs
Refined oil - 3 tbs
Cloves - 3
Cinnamon - 1
Bay Leaf - 1

Method / Vidhie:
1. Cut the carrots, beans, onions lengthwise, cut the cauliflower into small bunches, slit the green chillies.
2. Finely chop the green coriander and keep it aside.
3. Soak the rice in water.
4. In a pan add refined oil then add onions and saute them till they become pink or transparent.
5. Add ginger garlic paste and saute till the raw smell fades away.
6. Next add carrots, peas, cauliflower, green chillies saute them till they become partly soft.
7. To it add ajinamoto, salt and mix well.
8. Now add milk and mix well .
9. Now add pepper powder and mix well. and pour into the rice cooker.
10. In the same pan add the ghee to it add cloves, cinnamon, bay leaf and saute well.
11. Now add the soaked rice to the pan after draining water and saute well.
12. Fry rice till the moisture fades away.
13. Add the rice to the mixture in the rice cooker.
14. Pour 2 1/2 cup of water to 1 cup of rice.
15. Once the rice is done. Squeeze lemon juice on it mix well.
16. Serve decorating with green coriander leaves.

Serve Hot with Green Moong dhal sabji (Refer curries/ gravys page)

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