| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Indian, Rice |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Rice (Preferably Basmathi rice) |
| 1/3 |
c |
Tomato puree |
| 1 |
lg |
Onion |
| 1 |
c |
Vegetables (preferably peas and carrots) |
| 1/4 |
ts |
Coriander powder (also called dhania powder) (up to 1/2) |
| 1/8 |
ts |
Garlic powder or (up to 1/4) |
| 1 1/2 |
|
Cloves garlic |
| 1/8 |
ts |
Ginger powder (up to 1/4) |
| 1 |
|
Piece (1/4-inch) Ginger |
| 1/8 |
ts |
Chili powder (up to 1/4) |
| 1 |
|
Green chili cut into small pieces |
| 1 |
|
Pieces Cardamom (up to 2) |
| 1 |
|
Piece Cloves |
| 1 |
|
Stick (1/4-inch) cinnamon or |
| 1/8 |
ts |
Powder Cinnamon |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1 |
ts |
Coriander leaves (if needed) |
INSTRUCTIONS
Method: Clean the rice with water and set aside. Cut the onions length
wise. Fry the onions and cardamom in butter for about 4 minutes. If you are
using green chili, then add the chili. Add bay leaf, cloves, cinnamon and
fry until the onions turn golden brown (This will probably take another 4-5
minutes). Add the garlic and ginger paste (preferably prepared from fresh
ginger and garlic). Add dhania powder and chili powder (if green chili was
not added before). Add the tomato paste and one cup of water (you have to
experiment with the quantity of water needed. I found 1- 1/2 cups to be
optimal) and bring the mixture to boil. Add the vegetables, rice and salt.
If you like coconut, add 1/4 cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the
mixture. Cover the lid again and wait until cooked (might take about 10-15
minutes). Sprinkle on the coriander leaves in the end.
Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela
Pantke) on Thu, 12 Aug 93.
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