Ingredients:
Rice - 2 cups (preferably washed and soaked in water for 20 min)
Onion, thinly sliced - 1
Bell pepper, cut into strips - 1
Frozen veggies (broccoli or cauliflower florets, peas, carrots) - totalling 1 cup
Button mushrooms, sliced - 1 cup
Serrano peppers, cut into strips (optional) - 2
Cloves - 4
Bay leaves - 4 small
Cinnamon - 2" stick
Butter, ghee, or oil - 2-3 tbsp
Salt - to taste
Method:
Heat the ghee until it is hot. When ready, add the cloves, bay leaves, and cinnamon and stir for a minute. Add the onions and mix well. Stir fry until the onions start turning brown. One by one, add the following ingredients and mix to coat well: the mushrooms, the rice, the peas and carrots, and the broccoli or cauliflower florets. Add 3 cups of water and salt and mix well. Cook on a high flame until the mixture starts to boil, then cook covered on a low flame until done.
Serve with papad and raita.
Author:
Shrinkingsodacan
Rice - 2 cups (preferably washed and soaked in water for 20 min)
Onion, thinly sliced - 1
Bell pepper, cut into strips - 1
Frozen veggies (broccoli or cauliflower florets, peas, carrots) - totalling 1 cup
Button mushrooms, sliced - 1 cup
Serrano peppers, cut into strips (optional) - 2
Cloves - 4
Bay leaves - 4 small
Cinnamon - 2" stick
Butter, ghee, or oil - 2-3 tbsp
Salt - to taste
Method:
Heat the ghee until it is hot. When ready, add the cloves, bay leaves, and cinnamon and stir for a minute. Add the onions and mix well. Stir fry until the onions start turning brown. One by one, add the following ingredients and mix to coat well: the mushrooms, the rice, the peas and carrots, and the broccoli or cauliflower florets. Add 3 cups of water and salt and mix well. Cook on a high flame until the mixture starts to boil, then cook covered on a low flame until done.
Serve with papad and raita.
Author:
Shrinkingsodacan
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