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Saturday, 4 December 2010

Basmati Rice- 2cups
Onion medium chopped- 2
Tomato medium chopped- 2
Soy chunks( cooked)- 2cups
Carrot diced- 1
Green Beans chopped- 1/4cup
Coriander leaves- 1/2cup
Mint leaves- 1/2cup
Ginger and Garlic paste- 1tbsp
Beaten Curd- 1/4cup
Red chili powder- 2tsp( +/-)
Fennel powder- 1/2tsp
Coriander powder- 2tsp
Turmeric powder- 1/2tsp
Salt to taste 

For tempering
Oil required
Cloves- 6
Cinnamon- 2"
Cardamon- 2
Bay leaves- 2
Javitri( Mace)- few
Star anise- 1

In a large bowl add the curd, red chili powder, fennel powder, coriander powder, turmeric powder and salt. To this mixture add soy chunks, carrot, green beans and tomatoes. Let the vegtables marinande for 1/2 hour, meanwhile soak basmati rice in water for 20 mins. Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ginger and garlic paste and fry till the raw smell leaves. Add the marinaded vegetables to the onions and fry 5 mins. Season with salt and add the mint and coriander leaves. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the vegetable and bring the mixture to boil. When the gravy boils check the seasoning and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.


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