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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A regular tiffin recipe from a Gulf News Cookery Book Ingredients:
2 cups basmati rice |
2 large potatoes, peeled and cubed |
1/2 cup frozen garden peas |
1 large onion, sliced |
2 -3 green chilies, deseeded and chopped |
2 teaspoons chili powder |
1 teaspoon cumin powder |
1 teaspoon coriander powder |
1/2 teaspoon garam masala powder |
1/2 teaspoon ginger, paste |
1/2 teaspoon garlic paste |
2 tablespoons yoghurt |
2 -3 cardamoms |
3 tablespoons oil |
salt |
Directions:
1. Wash and soak rice for around 1/2 an hour.
2. In the meanwhile, cut the vegetables.
3. Mix the spice powders and yogurt together in a bowl.
4. Heat oil.
5. Saute the onion till light brown.
6. Add the ginger, garlic and green chilli and saute till brown.
7. Add the spice paste and saute for 5 mins more.
8. Add some water if needed to avoid burning.
9. Add the potatoes, peas and rice saute for few mins.
10. Add 4 cups water and bring to a boil.
11. Stir and cover with a lid and cook on low till cooked.
12. Garnish with coriander and fried cashew nuts.
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