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| Chef: Shoba Havalad | |
| Food Mood: Vegetarian | |
| Cuisine: Indian | |
Servings: |
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Ingredients |
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| Garlic and Ginger Paste: 1 Tbsp clove garlic 1 Tbsp ginger pinch tumeric 2 cups Basmati rice 1/2 cauliflower, cut into florets 1 cup green beans, chopped 2 potatoes, cut into large pieces 1/2 stick, butter Olive oil 1 small piece of cinnamon 4 cloves pinch of black cumin (optional) 1/2 cup cilantro, chopped 1/2 cup mint, chopped 1 medium onion, chopped thin and long 4-5 green chilies, slit 1 teaspoon garlic and ginger paste 1 teaspoon Garam masala salt to taste 4 cups water |
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Method |
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| Prepare garlic and ginger paste. Prepare vegetables (wash, dry and chop) Wash and soak rice. Prep. spices and herbs. Garlic and Ginger Paste: Grind equal amounts of chopped ginger and garlic with a pinch of turmeric. Set aside. Cut vegetables into chunks. Wash basmati rice 2-3 times and soak in water for 20 minutes or longer. Steam vegetables until just tender (do not over cook) and set aside. In a large sauce pan add 1/2 stick butter and a little olive oil. Add cinnamon, cloves, black cumin, cilantro and mint. Then, add chopped onion and green chiles. Stir fry until lightly brown. Add Ginger Garlic paste. Fry for one minute. Then, add garam masala and salt. Lower heat. Drain rice and add to the onion mixture. Raise heat and fry gently without breaking the rice. Add 4 cups of water and let it come to a boil. Turn the heat down to very low. Cover and let it cook for exactly 20 minutes. When done run a fork through rice. Gently transfer to a serving platter. Serve with raita. ENJOY!!! |
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Notes |
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| SERVE WITH: Raita. See RECIPE. | |
