Updated: Apr 27
Preparation Time: 15 min. Cooking Time: 1 hour. Serves 4
1½ cup of Basmati Rice
3 Red Potatoes Medium Size Finely Chopped
1 Large Carrots Very Finely Chopped
2 Medium Onions Finely Chopped
200 grams Tinned Sweetcorn
½ cup Green Frozen Peas
½ cup Fresh Tomato Puree
1 cup Curd Yoghurt
1½ tbsp Ginger Paste
3 tbsp Oil
1 Dry Red Chilli
1 tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1½ tsp Chilli Powder
1 tsp Sugar
Salt to taste
Wash the rice, then soak for 1 hour in with 5 cups of water, then boil with 1½ tsp salt on high heat till nearly cooked.
Rinse them in a sieve under cold water to stop them cooking and keep aside.
Take the chopped potatoes and carrots, wash and steam them or microwave, then keep aside.
Heat oil in a pan over medium flame with the dry red chilli, once hot add mustard seeds, cumin seeds, asafoetida and chopped onions, cook until light brown.
Now add the ginger paste, red chilli powder, turmeric powder, taj laving masala and garam masala powder and sauté for a minute, then add the fresh tomato puree, sugar, salt, and ⅛ cup of water, sauté for a minute.
Now add the cooked potatoes, carrots and sweetcorn, mix well then add the curd yoghurt, bring to a boil, then add the frozen peas and one hand full of cooked rice.
Mix well, then spread the rice over the vegetable and cook on a low flame for 10-15 minutes.
Garnish with crispy fried onions and serve hot with raita or yoghurt.