Ingredients:
Basmati rice - 400 gms
Broccoli florets - 150 gms
Carrots - 100 gms (diced, parboiled)
Oil - 2 tbsp
cumin seeds - 1 tsp
Bay leaf - 1
Cloves -3
Black pepper -1 tsp
Salt to taste
Water -5 cups
Method:
Basmati rice - 400 gms
Broccoli florets - 150 gms
Carrots - 100 gms (diced, parboiled)
Oil - 2 tbsp
cumin seeds - 1 tsp
Bay leaf - 1
Cloves -3
Black pepper -1 tsp
Salt to taste
Water -5 cups
Method:
- clean, wash and soak the rice in sufficient water for 10 minutes. drain and keep aside.
- Heat oil in a heavy bottomed pan. Saute the cumin seeds, bay leaf, cloves and black pepper till they crackle.
- Add the carrots, broccoli and salt and stir fry for 3-4 minutes.
- Remove; discard the whole spices; keep the vegetables aside.
- Boil one litre water in a separate pot; cook the rice until done and drain the excess water.
- Gently fold in cooked vegetables into the rice and transfer to a serving platter.
- Serve hot.
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