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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A spicey, vegetarian rice dish. Courtesy of Manjuelas Kithchen, Ingredients:
1 cup rice |
2 cups water |
1 cup shredded zucchini (with skin) |
1 tablespoon of oil |
1 teaspoon of butter |
1/2 teaspoon cumin seed (jeera) |
1/2 teaspoon black mustard seed (rai) |
4 red peppers whole |
2 bay leaves (tajpat) |
1/2 teaspoon of salt |
small piece of cinnamon stick about 1/2 inch (dal chini) |
1 teaspoon of lemon juice |
Directions:
1. Heat the oil and butter in a heavy saucepan over medium high heat.
2. Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
3. Add cumin seeds and mustard seeds to the oil.
4. After seeds crack add red pepper and bay leaves.
5. Add rice and stir-fry for about 2 minutes.
6. Add water, zucchini, salt and lemon juice.
7. Stir and bring to boil.
8. After rice comes to a boil turn the heat down to low and cover the pan.
9. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
10. Serve as is, with soup, yogurt, and pickle.
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