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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A must-have dish at maximun Indian parties and goes with every occasion. 'Tis a sure hit with everyone and will be over as soon as you begin serving!!!! Ingredients:
2 cups uncooked long-grain rice |
1 green bell pepper, seeded and thinly sliced |
2 cups water |
3 onions, peeled and thinly sliced |
1 (17 ounce) can corn |
2 carrots, peeled and cut into 1-inch long thin strips |
3 cloves garlic, peeled and minced |
2 tablespoons light vegetable oil |
2 tablespoons cashews, chopped |
2 cloves |
1/4 teaspoon ground turmeric |
2 cinnamon sticks |
1 jalapeno pepper, seeded and thinly sliced |
1/4 teaspoon salt |
1 tablespoon chopped fresh cilantro |
Directions:
1. Begin by cooking the rice following your normal method.
2. Set aside.
3. Meanwhile, in a small saucepan, boil the water.
4. Add the corn and carrots and cook for 8-10 minutes, until tender.
5. Drain and set aside.
6. In a heavy non-stick pan heat the oil.
7. Add the turmeric, jalapeno peppers, bell peppers, onions, cashewnuts, onions, garlic, cloves and cinnamon sticks.
8. Saute until the onions soften.
9. Turn off the heat.
10. Add the cooked vegetables and salt, saute for 3 minutes.
11. Add the cooked rice and mix very nicely.
12. Garnish with the cilantro and serve hot!
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