One of my quick-fix lunch menu, when I am really short of time. It comes together in less than 20 min, and you really do not need many side-dishes. A pickle and raita / curd tastes great. The coconut milk adds a delicate yet rich flavour to the rice.
Ingredients
Basmati rice - 2 cups, soaked in water for half hour and then drained
Chopped vegetables - 2 cups (beans, carrots, green peas, cauliflower etc)
Coconut milk - 2 cups (extracted from half coconut, medium consistency)
Water - 2 cups
Salt - as needed
Big onion - 1 small, thinly sliced
Garlic - 2 cloves, crushed
Ginger - 1 inch piece, crushed
Green chilly - 2 slit or Red Chilly powder - 1 tsp
Coriander powder - 1 tsp
Masala
Cardamom - 2 nos
Cloves - 3
Cinnamon - 2 pieces
Bayleaf - 1
Star Anise - 1
Ghee - 1 tbsp
Method
1. Heat a deep bottom pan. Add the ghee.
2. When ghee is hot enough, add the masala items. Let them splutter.
3. Add sliced onions, ginger-garlic and chilly (if using)
4. Let them saute for a while, till the raw smell is gone. If using red chilly powder, add at this stage. Add the coriander powder too and saute till raw smell leaves.
5. Now add the chopped veggies. Saute them for 2-3 minutes. Sprinkle from salt at this stage.
6. Add the drained rice and mix together with the veggies. Add coconut milk and water. Adjust the salt. Close with a lid and lower the flame to low (lowest possible).
Cook till the rice is done. Once the rice has absorbed all the liquid, slowly fluff with a fork.
Enjoy with a Raita & Chutney and some pickle.
Ingredients
Basmati rice - 2 cups, soaked in water for half hour and then drained
Chopped vegetables - 2 cups (beans, carrots, green peas, cauliflower etc)
Coconut milk - 2 cups (extracted from half coconut, medium consistency)
Water - 2 cups
Salt - as needed
Big onion - 1 small, thinly sliced
Garlic - 2 cloves, crushed
Ginger - 1 inch piece, crushed
Green chilly - 2 slit or Red Chilly powder - 1 tsp
Coriander powder - 1 tsp
Masala
Cardamom - 2 nos
Cloves - 3
Cinnamon - 2 pieces
Bayleaf - 1
Star Anise - 1
Ghee - 1 tbsp
Method
1. Heat a deep bottom pan. Add the ghee.
2. When ghee is hot enough, add the masala items. Let them splutter.
3. Add sliced onions, ginger-garlic and chilly (if using)
4. Let them saute for a while, till the raw smell is gone. If using red chilly powder, add at this stage. Add the coriander powder too and saute till raw smell leaves.
5. Now add the chopped veggies. Saute them for 2-3 minutes. Sprinkle from salt at this stage.
6. Add the drained rice and mix together with the veggies. Add coconut milk and water. Adjust the salt. Close with a lid and lower the flame to low (lowest possible).
Cook till the rice is done. Once the rice has absorbed all the liquid, slowly fluff with a fork.
Enjoy with a Raita & Chutney and some pickle.
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