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Ingredients : 2
cups long grain rice
2
tablespoons cooking oil
2
tablespoons ghee
2 medium onions, finely slcied
2
clove garlic, chopped finely
4
cups hot water
1
teaspoon garam masala
2
carrots, cut into matchstick pieces
12 green beans, sliced thinly
1/2 cup diced red or green pepper
1
small potato, peeled and cubed
1/2 cup fresh green peas
Salt to taste
Method :
Heat a heavy saucepan with the ghee and
cooking oil and cook the onion over low heat for 10 minutes until soft
and golden brown. Add garlic and cook for another 2 minutes. Add rice,
raise the heat to moderate and fry for 2 minutes more. Add hot water,
salt and garam masala. Bring to the boil over high heat and when
bubbling, turn heat to very low. Cover the pan with a tight lid and cook
for 10 minutes. Add vegetables and sprinkle with extra teaspoon of salt
if required. Replace the lid and cook for a further 10-15 minutes until
the vegetables are tender but not over 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. If preferred,
garnish with fried almonds and sultanas. Serve with
curries.
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