Contributed by  Minati

Ingredients
2 medium tomatoes chopped
2- 3 tablespoons methi leaves chopped
1 1/2 cups of rice, uncooked
2 tbsp ghee(clarified butter)
 
Blend to a smooth paste:
1 small onion
2-3 garlic cloves
1" piece ginger
1-2 cloves
1 stick cinnamon
1 cardamom pod
3-4 green chilies
 
1 onion sliced finely
2-3 bay leaves, crushed
2 tsp. red chili powder
1/2 tsp. turmeric
2 tsp. dhania powder
1 tsp. cumin powder
 
Method
Heat some oil and add the bay leaves.
When they turn color, add the sliced onions and fry
them till they turn translucent.
Now add the onion paste and fry till the mixture turns
brown and loses all moisture.
Now add the chopped tomato and methi leaves.
Fry for 2-3 minutes. Add the spices and keep frying
for a minute.
Add the rice and fry it for 3 minutes.
Add salt to taste.
 
Take this off the fire, transfer to a pressure cooker/ microwaveable
casserole dish, add 3 - 3 1/2 cups of water, (it depends on rice quality)
close the dish and heat in the microwave for
about 18 minutes. (1whistle in pressure cooker)
 
Can be served with raita or mint chutney.
You can also add frozen green peas to this dish.
Add it after frying the rice.
It will cook with the rice in the microwave.
 

Vegetable rice

Contributed by  Minati

 Ingredients
   2 cups of assorted vegetable, cut into longish pieces
   (You can use green beans, peas, carrots, cauliflower, etc.)
   3 cups rice
   1 cup curd (yoghurt))
   Salt to taste
   6 green chilies, minced
   1 tsp. fresh garlic paste
   1 tsp. fresh ginger paste
   2 tsp. chopped mint leaves
   2 tsp. chopped coriander leaves
   2 tomatoes, chopped
   1 tsp. fresh dhania (coriander) powder
   1 tsp. fresh cumin powder
   1 tsp. red chili powder
   1 tsp. clove powder
   1 tsp. cinnamon powder
   1 tsp. chopped cashew nuts
   1 stick cinnamon, broken into bits
   2 cloves
   2 cardamoms
   2 medium sized onions, sliced finely
   2 tbsp ghee (clarified butter)
   A pinch of saffron (orange coloring)
   1 cup deep fried onion slices for garnish
   1/2 cup chopped mint and coriander leaves for garnish

   2/3 tablespoon oil/ghee

 Method
   Combine together ingredients 3 to 15 and mix well.
   Add the vegetables to it and let it marinate for
   about 1/2 hr.
   Heat the oil/ghee in a pan and add the cashew nuts,
   cinnamon, cardamom and cloves.
   Fry for 15 seconds and add the sliced onion.
   When the onions turn transparent, add the marinated
   vegetables and without adding any water, cook the
   vegetables on medium heat till the masala is well
   cooked and turns  aromatic.
   The vegetables should be completely done.
   The masala will reduce and lose all moisture.
   Set aside.

   Wash the rice and steam cook it such that individual
   grains can be separated.
   Dissolve the saffron in the milk/without milk.
   Take about one cup of cooked rice and add the saffron to it.
   Now mix this colored rice with the rest of the cooked rice,
   so that you get streaks of orange in the rice.

   In a deep oven-safe bowl, pour this rice and spread to
   cover the entire bottom of the vessel.
   Pour the vegetables on top and spread evenly.
   Cover the dish with foil and bake for about 20 minutes
   at 300 deg f.

   Remove foil and serve hot, garnished with chopped herbs
   and fried onions.
 
Back to Oriya Kitchen Home