Known by many names this is a very simple yet incredibly versatile dish. Fast to cook and compatible with virtually any side dish, it is easy to add to your repertoire.
Materials:
- 1 cup rice
- 1 small pack frozen mixed vegetables (Birds Eye or similar); or use a mix of freshly prepared peas, green beans, corn, diced carrots, etc
- Salt
- Heeng (asafoetida)
- Jeera (cumin)
- 1 black cardamom
- 1" piece cinnamon
- 6 black peppercorns
- 1 dry red chili pepper
- 1 tbsp oil
- 1 tsp ghee
Preparation:
Heat oil in a heavy saucepan or dutch oven. Add heeng, jeera, cinnamon, peppercorns, cardamom and the chili pepper. Stir until cumin is sputtering and you can smell these spices. Add rice and stir fry well on low heat for 2-4 minutes. Add ghee and stir until it is melted. Now add veges and stir fry for 2 minutes on medium heat. Add salt to taste. Stir. Add 2 and 1/2 cups water. Stir well. Bring to a boil and then lower heat, cover and simmer until rice is cooked.
Heat oil in a heavy saucepan or dutch oven. Add heeng, jeera, cinnamon, peppercorns, cardamom and the chili pepper. Stir until cumin is sputtering and you can smell these spices. Add rice and stir fry well on low heat for 2-4 minutes. Add ghee and stir until it is melted. Now add veges and stir fry for 2 minutes on medium heat. Add salt to taste. Stir. Add 2 and 1/2 cups water. Stir well. Bring to a boil and then lower heat, cover and simmer until rice is cooked.
Serving:
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