- 2 cups rice
- 3 tbsps vegetable oil
- 1 tsp salt
- 1/4 tsp garam masala
- 3 cups water
- 1 small onion thinly sliced
- 2 tomatoes
- 1/2 tsp coriander powder
- soya chunks 1 cup
- 1 pound pack of frozen vegetables.
Wash the rice and leave to soak in water for 30 minutes. Heat the oil in a heavy pan. When the oil is hot add onions and fry for a few minutes or until brown. Add finely chopped tomatoes and fry till they become soft.
Add frozen vegetables and fry for 2-3 more minutes. Add the rice, salt, coriander powder and garam masala. Mix everything together and then add water. Cook on a low heat for around 25-30 minutes. Turn off the heat and let it stand for a while, before serving.
Carrot Rice
- 1 cup basmati rice
- 2 cups water
- 1/4 cup roasted peanuts
- 1 tablespoon margarine
- 1 onion, sliced
- 1 teaspoon minced fresh ginger root
- 3/4 cup grated carrots
- salt to taste
- cayenne pepper to taste
- chopped fresh cilantro
Pour rice and water in a medium saucepan and boil it on high heat. Cover the pan with a lid and cook it for about 20 minutes, allowing the steam to stay inside. While the rice is cooking, heat the margarine in a skillet over medium heat. Stir in the onion until it had softened and turned golden brown. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam for 5 minutes. In the meantime, grind peanuts in a blender. Put the blended peanuts and cayenne pepper in the skillet and stir it for 1-2 minutes. When the rice is done, add it to the skillet and stir gently to mix it up with the other ingredients. Serve it with chopped cilantro on the top.
Jeera Rice
- 1 cup basmati rice
- 2 cups water
- 1/4 cup crushed almonds and cashew mix
- 3-4 tablespoons oil
- 1 small onion,chopped
- 1/4 cup green peas ( can use frozen too )
- 1/2 teaspoon jeera
- salt to taste
- 1/2 teaspoon garam maala
