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2
tablespoons
2
tablespoons
2
1
clove
2
cups
4
cups
2
teaspoons
1
teaspoon
2
12
1/2 cup
1
1/2 cup
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Ghee
Oil
Medium onions, finely sliced
Garlic, finely chopped
Long grain rice
Hot water
Salt
Garam masala
Carrots cut into matchstick pieces
Green beans, thinly sliced
Diced red or green pepper (capsicum)
Small potato, peeled and cubed
Fresh or frozen green peas
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Method :
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Heat ghee and
oil in a large, heavy saucepan with a well-fitting lid.
-
Over low
heat, cook onion for 10 minutes or until soft and pale golden.
-
Add garlic
and continue cooking for 2 minutes.
-
Add rice,
raise heat to medium and fry for 2 minutes.
-
Add hot
water, salt and garam masala.
-
Bring to the
boil over high heat and when bubbling, turn heat to very low.
-
Cover pan and
cook for 10 minutes.
-
Add
vegetables (do not stir) and sprinkle with an extra teaspoon of salt.
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Replace lid
and cook for a further 10-15 minutes until vegetables are tender but not
overcooked.
-
Leave pan
uncovered for a few minutes then fluff up with a fork, mixing the
vegetables through the rice.
-
Use a slotted
metal spoon to pile rice on serving dish.
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If preferred,
garnish with fried almonds and sultanas.
-
Serve with
curries.
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