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Main Ingredients | Basmati rice, Carrot |
Cuisine | Fusion |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 31-40 minutes |
Serve | |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 1/2 cup basmati rice
- 1 medium carrot, cut into 1/2 inch diamonds
- 7-8 French beans, cut into 1/2 inch diamonds
- 1/4 small cauliflower, separated into small florets
- 2 medium tomatoes, chopped
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 2 inch cinnamon sticks
- 2 black cardamoms
- 1 inch ginger piece ,chopped
- 7-8 Madras onions peeled and halved
- Salt to taste
- 3-4 black peppercorns
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon lemon juice
- 3 tablespoons chopped fresh coriander leaves
Method
- Soak rice in three cups of water for half an hour. Drain and keep aside. Heat a deep non-stick pan and dry roast bay leaf, cumin seeds, cinnamon and black cardamoms till a nice aroma is given out.
- Add ginger, Madras onions, chopped tomatoes and salt to taste. Stir and cook for two to three minutes. Add three cups of water and stir.
- Bring to a boil and add carrot, French beans, cauliflower, rice, crushed peppercorns, red chilli powder, garam masala powder and stir gently continuously for three to four minutes. Adjust salt.
- Cover and cook on low heat till done. Add lemon juice and mix. Serve hot garnished with chopped coriander leaves.
Nutrition Info
Calories | 1296 |
Carbohydrates | 279.4 |
Protein | 33 |
Fat | 5.1 |
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