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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This is a spicy variation of an Indian festive rice delicacy. This recipe is from the 'Thursday' magazine. Ingredients:
1 cup basmati rice (soaked in water for 1 hour) |
2 tablespoons oil |
1 teaspoon ghee (or oil) |
3/4 cup sweet corn (frozen) |
1/4 cup low-fat yogurt |
1/4 cup nonfat milk |
2 3/4 cups hot water |
2 onions, sliced |
1 tomato (skinned and pureed) |
1 1/2 tablespoons lemon juice |
1 bay leaf |
1/2 teaspoon turmeric powder |
3/4 teaspoon cumin seed |
1 1/4 teaspoons salt |
1/4 teaspoon sugar |
1 inch ginger |
1 clove garlic |
1 inch cinnamon stick |
4 cloves |
1 cardamom (small) |
10 mint leaves |
2 tablespoons coriander leaves, chopped |
3 tablespoons coconut, grated |
2 green chilies |
2 tablespoons cashews, roasted in ghee |
2 tablespoons raisins, roasted in ghee |
3 -5 mint leaves |
Directions:
1. Microwave oil and ghee mixture on HIGH for 1 minute uncovered.
2. Add bay leaf, cumin seeds and onion.
3. Mix and microwaveon HIGH for 5 minutes uncovered.
4. Add the ground paste, turmeric powder and tomato.
5. Mix and microwave on HIGH for 2 minutes uncovered.
6. Add rice.
7. Mix and microwave on HIGH for 2 minutes uncovered.
8. Stir in the low-fat yogurt, milk, salt and hot water.
9. Microwave on HIGH for 6 minutes uncovered.
10. Fluff up the rice.
11. Add sweet corn, lemon juice and sugar.
12. Mix and microwave on HIGH for 6 minutes uncovered.
13. Microwave further on HIGH for 3 minutes covered.
14. Allow standing time of 2 minutes.
15. Serve garnished with cashews, raisins and mint leaves.
16. Serve hot with onion-tomato raita!
17. Notes: A small tip- Microwave any rice preparation for a minimum of 2 minutes covered, for a finishing touch.
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