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1.5 cups - brown
(I used long-grain Basmati)
3.5 cups - water
1 tsp -
2 - jalapeno chillies, cut into rings (remove the seeds and white ribs if you want to tone down the heat)
1 - onion, thinly sliced
1/2 tsp -
1 tbsp - canola or other vegetable oil
salt to taste
How to Make Burrito Bowl
Heat oil and add cumin seeds and, when they sputter, add onions.
Cook the onions on medium heat about 10 minutes until they caramelize.
Don't hurry through this step because you really want the flavours to develop.
Add jalapeno rounds and stir in.
Now add turmeric and salt and mix.
Add rice and stir to get a coating of oil and spices on the rice.
Add water, boil, then turn the heat down and simmer on a low flame for 45 minutes or until the water gets completely absorbed and the rice gets cooked properly.
Allow the rice to stand, covered, for at least 10-15 more minutes before serving.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.