Sunday, October 11, 2015
Cooked Rice - 2 cups
Ghee / Clarified Butter - 1 tbsp.
Bay Leaf - 1
Whole Black Peppers - 10
Cinnamon Stick - 1/2 inch
Green Cardamom - 1
Cloves - 5
Garlic & Ginger - 1 tsp, minced
Green Chili - 2, chopped
Mixed Vegetables - finely chopped - green peas, carrot, capsicum, green beans
Roasted Unsalted Cashewnuts - a handful
Heat ghee is a large pan. Add the spices(bay leaf, cinnamon, cardamom, cloves, black pepper) for tempering. Cook for a few seconds and add ginger garlic and green chilies. Then add all the vegetables and cashewnuts. Mix salt and cook for 5 to 10 minutes till the vegetables are done but still crisp.
Mix rice, toss well and cook for a couple of minutes more. Adjust seasoning, discard the bay leaf, cinnamon stick and cardamom and serve hot.