| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Veg-cook, August |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Basmati rice |
| 1 |
c |
Vegetables steamed; green Peas, beans, carrots, cauliflower, Etc |
| 2 |
md |
Size onions chopped |
| 2 |
tb |
Raisins |
| 2 |
tb |
Cashew nuts or slivered |
|
|
Almonds |
| 2 |
ts |
Salt |
| 1 |
ts |
Turmeric powder |
| 1 |
ts |
Cinnamon powder |
| 1/4 |
ts |
Clove powder |
| 1/4 |
ts |
Nutmeg powder |
| 1/4 |
ts |
Chilli powder |
| 1/4 |
ts |
Coriander powder |
| 3 |
tb |
Butter |
INSTRUCTIONS
Soak the basmati rice in water for 30 min and drain well. Melt 1 1/2 T
butter in a skillet and saute' the onions and raisins and cashew nuts till
they turn golden brown. Keep aside. Melt rest of the butter in the skillet
and add basmati rice and fry till they don't stick together. Add all the
spices and mix well. Preheat the oven to 375F. Empty the basmati rice into
a baking pan. Add salt and 1 1/2 cup of water. Cook for 20 min or until the
rice is done. Add the vegetables, onions, raisins and cashewnuts to rice
and mix well.
From: heman@ccwf.cc.utexas.edu (Hem Ramachandran). rfvc Digest V94 Issue
#166, Aug. 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
A Message from our Provider:
“We don’t change God’s message — His message changes us.”