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| chitrannaa.blogspot.com |
Cooking Time 20 Minutes
Recipe video :
Ingredients :
- Basmati or jeera rice 2 cups
- Ghee 1 tablespoon
- Butter 2 tablespoon
- Groundnut oil 1 tablespoon
- Pepper powder 1/2 tablespoon
- Garlic Ginger paste 1 tablespoon
- Chilli sauce 1 tablespoon
- Soya sauce 1 tablespoon
- Tomato sauce 1 tablespoon
- Finely chopped onion 1 cup
- Nicely diced carrots 1 cup
- Nicely diced capsicum 1 cup
- Finely chopped spring onion ( optional ) 1 cup
- Salt to taste
Procedure :
- Wash and soak rice for half an hour.
- Cook 1 measure rice with 1 1/2 measure water. Here I have taken 2 cups of rice, so I have added 3 cups of hot water and cooked the rice with a spoonful of ghee so that the rice is cooked with the grains soft yet nicely separated.
- Put the cooked rice in a wide vessel to cool and let the grains get separated.
- Take carrot and capsicum pieces in two separate bowls.
- Boil water and pour it on these veggies, add a teaspoon of salt and cover with a lid.
- After 2-3 minutes, drain the water and hold the vegetables under running water to stop them from cooking further and getting soft. By this way and because the salt is added, the vegetables retain their colour and the crunchiness.
- In a thick bottomed kadai, heat groundnut oil and butter.
- Once it melts add garlic ginger paste and saute for a minute.
- Next add onions and spring onions and saute till onions turn golden brown.
- After that add soya sauce, chilli sauce and tomoto sauce and mix well.
- Then add pepper powder and salt.
- Finally add the cooked rice and mix lightly, taking care not to break the grains.
- Serve hot with tomoto sauce.
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