Hi there,
Winter is upon us and we cherish to have hot meals, whenever we can. One such complete meal is an Indian fried rice dish. There are a numerous variations to this dish. But, I am going to list out a simple, easy to cook and tasty presentation. This goes well with a little pickle on the side and yogurt/dahi, just plain or blended with bits of raw onion and diced tomato to form a Raita. You could make with just bits of canned pineapple, boiled diced potato or whatever Fancy's' you to try out.
To prepare the mix veg rice for TWO servings:
1. 01 cup rice(suggested BASMATI), washed and kept drowned for at least 12-15 mts. Boiled, in double the quantity of water. Make sure you add a little salt and 02 tps cooking oil/butter/desi ghee. After it is cooked, stir the boiled rice to separate the grains and keep aside.
2. 01 potato,peeled and diced to qtrs, 02Tps fresh green sweet peas, one medium carrot-scrubbed and diced, 01 small onion-sliced, 03-05 florets of cauliflower, 5-6 cashew nuts(optional), 02 tps ground nuts.
3. 01 tps Jeera/cumin, 5-6 whole black pepper, 01" Cinnamon stick, 03-05 green cardamom, 02-04 cloves.
4. 50ml cooking oil,butter or desi ghee. Salt to taste.
Method
1. In a deep vessel/ wok or kadai put in 1/2 of the cooking oil and on heating put in the ground nuts and lightly fry them. Remove.
2. Next put in the Jeera along with all the dry spices and gently fry on slow flame.
3. As soon as the aroma arises, add in the sliced onion and fry till transparent. Add all the veges and fry to cook.
4. Sprinkle a little salt, just enough for the vegetables. Stir fry.
5. When you feel the veges are almost cooked, put in the previously boiled rice.Pour over it the remaining oil and adjust salt to taste. Stir fry, on medium flame-say for 03-05 mts.
Remove to serving platter-garnish with fresh green coriander.
Serve with the Raita and pickle you have laid out for the meal. This combination never fails to impress all who partake.
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