| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
The, Spice, Trail |
4 |
servings |
INGREDIENTS
| 500 |
g |
Basmati rice |
| 60 |
ml |
Groundnut oil |
| 30 |
ml |
Perfumed mustard oil |
| 30 |
g |
Mango pickle; chopped |
| 5 |
g |
Cumin seeds |
| 10 |
|
Peppercorns |
| 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 |
INSTRUCTIONS
SPICES
VEGETABLES
GARNISH
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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