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Ingredients
- 1 1/2 Tbsp. ghee
- 1/2 tsp. cumin seeds
- 1 - 3 " cinnamon stick
- 4 cloves
- 2 bay leaves
- 1/2 cup red or green pepper diced
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- green chili paste to taste
- 1/2 cup diced carrots
- 1/4 cup peas
- 1/2 cup basmati rice
Details
Servings 4
Preparation
Step 1
Soak basmati rice in water for 15-20 minutes. Reserve water after draining.
Melt ghee in a non-stick frying pan. Add cumin seeds, cinnamon, cloves and bay leaves. Saute until fragerant; add onion. Saute onion until transparent.
Add garlic, ginger, and chili paste; stir. Add vegetables, stir, cover and cook 3-4 minutes until almost tender.
Add drained rice, salt; stir and cook for about 3 minutes.
Add approx 1 cup of reserved water and 2 strands saffron, stir. Partially cover pan and cook until rice is done. Add more water if necessary.
Once rice is cooked, remove from and let stand for a few minutes.
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