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Ingredients
2 cups basmati rice-washed and soaked for at least 1 hr
2 Tbsp ghee
1 Tbsp cumin seeds
1 Tbsp shredded ginger
1 cup chopped carrots and shelled peas
2 Tbsp coarsely powderedurad daal badis
2 tsp corriander powder
1 tsp garam masala
Salt to taste
1 tsp turmeric water
Cooking Style
In a heavy-based pan, heat the ghee and add the cumin seeds and ginger. When the ginger browns a little, add the rice, peas, carrots, powdered badis, garam masala, salt and turmeric. Stir-fry well. Leave uncovered. Add 4 cups water and bring to a boil. Lower heat and cover. The rice should be done in about ten minutes. Serve hot.
2 cups basmati rice-washed and soaked for at least 1 hr
2 Tbsp ghee
1 Tbsp cumin seeds
1 Tbsp shredded ginger
1 cup chopped carrots and shelled peas
2 Tbsp coarsely powderedurad daal badis
2 tsp corriander powder
1 tsp garam masala
Salt to taste
1 tsp turmeric water
Cooking Style
In a heavy-based pan, heat the ghee and add the cumin seeds and ginger. When the ginger browns a little, add the rice, peas, carrots, powdered badis, garam masala, salt and turmeric. Stir-fry well. Leave uncovered. Add 4 cups water and bring to a boil. Lower heat and cover. The rice should be done in about ten minutes. Serve hot.
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