Ingredients:
Oil – 3 tblsp
Onion – 1 medium sized, minced
Green Masala Paste – 2 tblsp
Garam Masala Powder – 1 tblsp
Potato – 1 medium sized and diced
Tomato – 1 medium sized and diced
Carrot – 1 medium sized and diced
French Beans – 5, cut into 1/2 inch pieces
Salt – 1/2 tsp
Yogurt – 3 tblsp, whisked

For the Rice:
Rice – 1 cup
Cloves – 2
Black Peppercorns – 10
Black Cardamom – 1
Bay Leaf – 1
Salt – 1/2 tsp
Onions – 2, large and sliced

For the Green Masala Paste:
Coriander Leaves – 100 gms
Green Chillies – 2, roughly chopped
Garlic – 2 cloves, roughly chopped
Onion – 1 medium size, roughly chopped
Lime Juice – 2 tsp

Method:
1. To make the green masala paste, clean and wash the coriander leaves thoroughly.
2. Grind all the green masala ingredients together.
3. Heat oil in a heavy based pan over moderate heat.
4. Add onion, green masala and garam masala.
5. Stir over moderate heat till oil floats to the surface.
6. Stir in vegetables and salt and cook for 3 to 4 minutes, till vegetables are half done.
7. Mix in yogurt, remove from heat and set aside.
8. Wash rice, soak in water for 15 minutes and drain.
9. Place rice in another pan with 4 cups of water, whole spices, bay leaf and salt.
10. Cover pan and cook over moderate heat for 10 minutes, till rice is three quarters done.
11. Drain rice and remove from pan.
12. Arrange sliced onions in pan.
13. Layer rice and vegetables over onions, starting and ending with rice.
14. Cover pan with a tight fitting lid and place over low heat for about 10 minutes to steam, till rice is fluffy and tender.
15. Stir lightly and serve

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