Happy Cooking:Aromatic Fried Rice....Indian Masala

• Now, it isn’t everyday when you want to cater to very special person(s) on a very special occasion. When you plan an Indian layout, Rice occupies a center spot on an exquisite table. The dish, should look good to tempt, the flavor should be so aromatic that one is drawn to it. While cooking, don’t forget the ‘calorie conscience’ guests. Oil/Ghee/butter has to be restricted, but not eliminated.
  
  Prepare this recipe and get all the kudos you can, and very deservingly.
  
  For a serving a party of SIX you will need the following:
  
  04 cups long grain Rice. Boil, ensuring that each cooked grain is separate.
  01 cup sliced Onion.
  01 cup fresh green Peas
  01 cup diced Potato. Fried light brown.
  01 cup medium cubed fresh Paneer (Cottage Cheese). Fried light brown
  150 gms French beans. Threaded, diced fine, keep away drowned in water
  100 gms Carrots. Diced fine, keep away drowned in water.
  200 gms cauliflower florets, keep away drowned in water.
  10-12 Curry leaves.
  
  NOTE: Cut the veges in matching shape and size. It will help cooking evenly.
  
  50 gms Resins (Kishmish)
  100 gms split Cashew nuts. Fried light brown.
  02 tps Soya sauce’
  02 tps Jeera.
  2” Cinnamon stick
  06 Cloves & 01 pc Star Anise.
  02 tps black Peppercorn.
  10 gms Javitri (Dried Flower of the Mace nut)
  02 tps green Cardamom powder.
  Salt to taste.
  125 ml Oil/Ghee/Butter
  
  
  METHOD
  
  1. In a wok / any non stick deep kadai, over low flame, heat 100ml Oil.
  2. Put in the sliced onion and fry till very light brown.
  3. Throw in Jeera, Cinnamon, Cloves, Star Anise, Peppercorn and Javitri. Fry.
  4. When Onion acquires light brown color add Curry leaves and vegetables. Stir fry, sprinkle a little salt and ½ cup water to cook veggies.
  5. Add the Potato, Resins, Cashew nuts and the boiled rice along with a little Oil. Stir the entire ensemble.
  6. Pour in the Soya sauce, adjust the salt and raise the flame to medium. Stir fry to evenly cover the rice.
  7. Put in the fried Paneer. ½ of Cardamom powder. Stir fry well. Sprinkle 4-5 spoons of water, cover to cook on high flame for 05 mts.
  8. Switch the flame off. Uncover, break up the Pillaf. Dust the remaining Cardamom powder. Cover.
  9. Serve Hot on the Table.
  
  The Aroma is the Garnish of this fried rice.
  
  (For NON –VEG version replace Paneer with bite size fried boneless Chicken nuggets)