Preparation Time: 15 min. Cooking Time: 1 hour. Serves 4
Ingredients:
1 cup of Basmati Rice Uncooked
2 Tomatoes Very Finely Chopped
1 Onion Very Finely Chopped
1 Green Capsicum Very Finely Chopped
1 Carrot cut into Tiny Cubes
½ cup Green Frozen Peas
1 tbsp Ginger Paste
½ tbsp Garlic Paste
2 tbsp Oil
1 tbsp Butter
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Pav Bhaji Masala Powder
½ tsp Sugar
Salt to taste
2 tbsp Coriander Finely Chopped
½ Juice of Lime
Method:
Wash the rice and soak it for 1 hour in 4 cups of water. Boil it with 1 tsp salt on high heat until nearly cooked.
Rinse them in a sieve under cold water to stop them from cooking, and keep them in the fridge overnight.
Take the chopped carrots, wash and steam or microwave them, and keep them aside.
Heat oil in a large wok or frying pan. Once hot, add cumin seeds, asafoetida, chopped onions, and butter, and cook until light brown.
Then add the ginger and garlic paste, turmeric, red chilli powder, pav bhaji masala and sauté for a minute, then add the chopped tomato, sugar and salt.
Cook for 5-6 minutes until the tomatoes are soft; add the capsicum and carrots and cook for 2 minutes.
Now add the frozen peas, the cooked rice, lime juice, and chopped coriander, mix well, and let it simmer on low flame, occasionally stirring, for 5-7 minutes or until the rice is warm.
Garnish with chopped coriander and serve hot.
NB:
Putting the rice in the fridge when it gets cold makes it cook much better the next day, and each grain is fluffy.
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