Author Notes: A simplified version of famous Indian spiced rice pilaf. Serve with yogurt. —themessimake.com
Serves: 2-3
Ingredients
-
2
cups Basmati rice
-
1
cup chopped boiled potatoes
-
1 1/2
cups chopped tomatoes
-
1/2
cup chopped green bell peppers
-
1/2
cup chopped red onions
-
1/4
cup green peas
-
1/4
cup corn
-
1
tablespoon minced green chillies
-
1
tablespoon minced garlic
-
1
tablespoon shredded ginger
-
1
tablespoon red chili powder
-
1
tablespoon garam masala
-
3
tablespoons biryani masala
-
1
tablespoon cumin seeds
-
3
tablespoons vegetable oil
-
salt, to taste
Directions
- Boil water in a large pot, add some salt, 1 tbsp of biryani masala, rice and cook for 6-8 minutes. Leave the rice slightly undercooked.
- In a non-stick pan, heat oil, add cumin seeds and let them sizzle for 20-30 seconds.
- Add onions, garlic and ginger – cook for 1-2 minutes.
- Add add tomatoes and cool until the oil separates. This may take 4-5 minutes.
- Add the potatoes, green peppers, green peas, corn – mix well and cook for 2-3 minutes.
- Add red chili powder, garam masala, biryani masala, salt – mix well and cool for 3 minutes.
- Using cooking spray or olive oil, grease the bottom and sides of a heavy bottom pot or a ceramic pot (stove top safe).
- Spread a ladle full of veggie mixture to the bottom of the pot and then spread a ladle full of rice. Keep layering.
- Sprinkle about 1/2 cup of water over the layered rice & veggie mixture.
- Drizzle clarified butter or regular butter over the rice. This will prevent the top layer of rice from getting dry.
- Cover and cook the layered rice & veggies over medium-low heat for 20 minutes or until the rice is completely cooked. Halfway through, using a spatula, check the bottom of the pot, if the rice is sticking to pot, then add a little more water.