VEGETABLE RICE

VEGETABLE RICE

INGREDIENTS

4 Cups Basmati Rice - washed and soaked for 20 Minutes8

1 Large Onion - Thinly Sliced

1/2 inch Fresh Ginger - cut into julienne

Chopped Garlic - 1 heaped Tbsp

10-12 Curry Leaaves

A few Green Chillies - Chopped

2 Medium Sized Tomatoes - Chopped

3 - 4 Potatoes - Cut in Cubes

1/2 Cup Peas

1/2 Cup Corn Kernels

1/2 Cup Carrots - Chopped

A Few Sliced or Chopped Mushrooms (Optional)

10 Black Peppercorn

2 or 3 Small sticks of Cinnamon

1 Tbsp Cumin Seeds

8 Cloves

1 tsp Turmeric Powder

2 to 3 tsps Salt

8 to 10 Cups of Water

1 Cup Cooking Oil

PREPARATION

Take a large pan and add the oil. Throw in the curry leaves and after a few seconds add in the whole spices except the cumin seeds. Saute the onions until lightly browned and then toss in the cumin seeds. Stir for 30 seconds and add potatoes along with the other vegetables and the green chillies. Stir for about a minute and add the tomatoes, turmeric powder and 2 tsp salt. Add about a cup of water, cover and let it simmer on low heat for about 8 minutes. Uncover and stir on high heat until tomatoes have cooked to a paste and oil has separated. Add the water and cover again to let it come to the boil. Drain the rice and add to boiling vegetable stock. Have some hot water ready in case you need to add to the rice later. Keep stirring on and off until the water is absorbed. Check seasoning and add salt if required. By this time, the rice should be 3/4 cooked.. If you find that the grains are still too hard, add a little more of the hot water you have ready. Cover and seal, either with aluminum foil or put the lid in place and seal all around with kneaded flour. Lower the heat to extreme low and leave to steam for about 10 to 12 minutes.

Serve with a salad of your choice and/or chutney, pickle or raita.