Thai Vegetable Rice
By : Anita RahejaCategory : Khichdis, Rice, Mushroom, Corn, Thai
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash and soak the rice for 30 minutes.
- Drain out the water. Heat 3 tbsp oil in a heavy bottomed vessel.
- Add the rice and saute on a low flame for five minutes.
- Add the coconut milk, bay leaves and salt.
- Gently mix and cook on low flame, stirring at regular intervals till the rice is done.
- Remove and cool. Saute the spring onions for 2 to 3 minutes in the remaining 3 tbsp oil.
- Add mushrooms, baby corn and broccoli and cook till the vegetables are done but crunchy.
- Add red or green curry paste along with red or green chilli paste (depending on what curry paste you are using), salt and pepper. Mix well.
- Add the sauteed vegetables to the cooked rice and mix gently.
- Keep on a pre-heated tawa for 10 to15 minutes on a low flame.
- Serve hot with Thai vegetables.
Ingredients:
1 cup - basmati rice
2 1/2 cups - thin coconut milk
8 to 10 - mushrooms (washed and cut into quarters)
5 to 6 - baby corn (cut into thin slices)
6 to 8 florets - broccoli
2 - bay leaves
6 tbsp - oil
3 - spring onions (finely chopped)
1 tbsp - red or green curry paste (or as per taste)
3 to 4 - red or green chillie paste (or as per taste)
pepper powder (as per taste)
salt to taste
1 cup - basmati rice
2 1/2 cups - thin coconut milk
8 to 10 - mushrooms (washed and cut into quarters)
5 to 6 - baby corn (cut into thin slices)
6 to 8 florets - broccoli
2 - bay leaves
6 tbsp - oil
3 - spring onions (finely chopped)
1 tbsp - red or green curry paste (or as per taste)
3 to 4 - red or green chillie paste (or as per taste)
pepper powder (as per taste)
salt to taste
RECIPES BY ANITA RAHEJA
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