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Main Ingredients | Rice, Oil |
Cuisine | Oriental |
Course | Rice |
Prep Time | 21-25 minutes |
Cook time | 16-20 minutes |
Serve | |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Veg Curried Rice - SK Khazana
- 3 cups Rice cooked
- 2 tablespoons Oil
- 2 tablespoons Garlic finely chopped
- 2 inches grams Ginger thinly sliced
- 1 Green chilli chopped
- 2 Spring onion bulbs sliced
- 3-4 Baby corns diagonally sliced into ½ inch pieces
- 1 Medium carrot peeled and sliced
- 1/2 Medium broccoli separated into florets
- to taste Salt
- to taste Black peppercorns crushed
- 1 tablespoon Curry powder
- 4 cups Vegetable stock
- 1/2 Medium yellow squash halved vertically and sliced
- 1/2 Medium green zucchini halved vertically and sliced
- 4-5 Button mushrooms quartered
- 4-5 Pak choy
- 1/2 cup Mixed capsicums cut into triangles
- 2 tablespoons Cornflour slurry
- to garnish Spring onion greens sliced
Method
- Heat oil in a non-stick pan, add garlic and mix well. Add ginger, green chilli and spring onion bulbs and sauté well.
- Add baby corns, carrot, broccoli florets, salt, crushed black peppercorns, curry powder and 2 cups vegetable stock. Mix well and cook for 5 minutes.
- Add squash, zucchini, mushrooms, pak choy and mixed capsicums and mix well. Cook for a minute.
- Add the remaining vegetable stock and salt and mix well. Add cornflour slurry and mix well. Add rice and mix well. Cook till well combined.
- Transfer into a serving bowl, garnish with spring onion greens and serve hot.
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