Hot curried rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Ghee |
| 2 | mediums | Yellow onions, thinly sliced |
| ¾ | teaspoon | Ginger, thinly sliced |
| 3 | eaches | Green chiles, seeded & halved |
| 1 | each | Bay leaf |
| 2 | cups | Mixed vegetables, cut into bite-sized pieces |
| 2 | cups | Basmati rice |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cayenne |
| ½ | teaspoon | Garam masala |
| 1¼ | teaspoon | Cumin, ground |
| 1¼ | teaspoon | Coriander, ground |
| 2 | teaspoons | Salt |
| 3 | cups | Vegetable stock |
Directions
Heat ghee in a large pot & fry onionns until they are lightly browned. Add ginger, chiles, bay leaf & vegetables & cook, stirring for about 2 minutes. Add the rice, turmeric, cayenne, garam masala, cumin, coriander & salt. Stir in the stock & bring to a boil, allow to boil hard for 2 minutes. Reduce heat & simmer for 12 to 15 minutes. Remove from heat & let stand for 10 minutes. Fluff rice with a fork & serve.
Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-09-95