- 225 gm/ 1 cup basmati rice washed and soaked in cold water for 30 minutes
- 1 tsp canola or sunflower oil
- 1 tsp cumin seeds
- 4 cloves
- 1 inch cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 1 red onion finely sliced
- 100 gm cauliflower, cut into 1 cm/1/2 inch slices
- 100 gm peas
- 2 medium carrots, cut 2.5 cm/ 1 inch slices
- 25 gm/ 1/3 cup raisin
- 1 medium potato, cut into 1 cm / ½ inch pieces
- 1 tsp garam masala ground
- ½ tea spoon ground red chili
- 1/2 tsp turmeric powder
- Salt to taste
- 500 cc / 2 cups water
- Coriander leaves
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Wash rice and leave it to drain in colander. Heat the oil in a nonstick pressure
cooker over medium heat. Add the cumin seeds followed by cloves, cinnamon stick,
cardamom and bay leaves. Let the spices sputter for 15-20 seconds, then add the
onion and fry until golden. Add the rice & gently stir fry for2-3 minutes, add all
vegetables, garam masala, chili, turmeric powder, salt and raisin. Then pour water.
Bring to boil for 1 minute then reduce the heat to low, cover and cook for 15 minutes
or until tender. If there is any water left, dry off on a high heat. Garnish with
washed coriander leaves. Serve with low fat plain yogurt.
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