Ingredients
1 cup rice
1 onions chopped
1/2 cup peas boiled
1 carrot thinly chopped
1 tbsp. cabbage chopped
1 stalk curry leaves
1/2 tsp. ginger grated
1/2 tsp. garlic grated
2 green chillies halved
1 tbsp. broken cashews
1 tbsp. small raisins
1 tbsp. peanuts
1 tsp. cumin seeds
2 tsp. black Maharashtrian masala
1/4 tsp. turmeric powder
salt to taste
1 tsp. lemon juice
3 tbsp. oil
Method
- Wash and soak rice for 15-20 minutes.
- Heat oil in a heavy large skillet.
- Add cashews, peanuts, fry till light brown.
- Add green chilli, curry leaves, cumin seeds, allow to splutter.
- Add ginger, garlic, stir. Add onion, stir.
- Add all other vegetables, raisins, masalas, rice, stir 2 minutes.
- Add 4 cups water, masalas, lemon juice, salt.
- Bring to a boil, cover, simmer till done.
- Stir occasionally, add more water if required.
- All water should evaporate when the grain is cooked.
- Serve hot with kadhi or curd raitha.
Making time: 30 minutes
Makes: 5-6 servings
Shelflife: Best fresh
Rice Index
