Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Masala Rice
By : Method
- Wash and soak the basmati rice in a little water for 10-15 minutes.
- Drain and cook in the rice cooker or separately with a little less than 4 cups water. Let cool.
- While the rice is getting ready, heat oil in a wide skillet.
- Add the cumin and mustard seeds and saute.
- As they start popping, add the ginger, green chillies, and cilantro and fry for a few seconds.
- Add the turmeric powder, onions, and salt, and saute for a minute.
- Cover and cook on medium heat until translucent.
- Remove the lid and saute on medium-high heat until lightly browned.
- Add the vangibhath masala powder and saute for 1 minute.
- Add the tomatoes and saute for a minute, and remove from heat.
- Add 2 cups of cooked rice and stir gently with a spatula.
- Place the skillet back on the heat and saute on medium heat for 2 minutes, stirring every now and the.
- Remove the masala rice from the heat.
- Saute the peas separately along with a little salt until tender.
- Garnish the masala rice with chopped cilantro and peas and serve hot, with pappadums and plain yogurt.
Ingredients:
2 cups rice, basmati, or any long-grained, non-sticky rice
2 cups onions, cut into thin 1/2-inch strips
1 tbsp peas, fresh or frozen
2 cups tomatoes, sliced thin
1/4 tsp ginger, finely chopped
3-4 green chillies, slit lengthwise
2-4 tsp vangibhath powder (store-bought), adjust to taste
1/4 tsp turmeric powder
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
2 tbsp cilantro (coriander leaves), finely chopped
5-6 tsp vegetable oil
Salt to taste
2 cups rice, basmati, or any long-grained, non-sticky rice
2 cups onions, cut into thin 1/2-inch strips
1 tbsp peas, fresh or frozen
2 cups tomatoes, sliced thin
1/4 tsp ginger, finely chopped
3-4 green chillies, slit lengthwise
2-4 tsp vangibhath powder (store-bought), adjust to taste
1/4 tsp turmeric powder
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai)
2 tbsp cilantro (coriander leaves), finely chopped
5-6 tsp vegetable oil
Salt to taste
 |
|
|
|
|
