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Spicy Rice And Vegetable Stir Fry

Madhuri.Dixit's picture
Ingredients
  Basmati rice 2 Cup (32 tbs)
  Corn oil 2 Tablespoon
  Curry leaves 6
  Mixed onion seed 1⁄2 Teaspoon
  Mustard seed 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Garlic paste 1 Teaspoon
  Ginger paste 1 Teaspoon
  Onion 1 , chopped
  Tomatoes 2 , sliced
  Sweet corn kernels 2 Ounce (60 Gram)
  Peas 2 Ounce (60 Gram)
  Green beans 2 Ounce, cut into pieces (60 Gram)
  Carrot 1 , diced
  Salt To Taste
  Lemon juice 2 Tablespoon
  Chopped fresh coriander 2 Tablespoon
  Green chilies 2 , diced
Directions

1. Rinse the rice until the water runs clear and leave it to soak while you prepare the vegetables.
2. Heat the oil in a large heavy-based saucepan. Fry the curry leaves and seeds for about 45 seconds. Lower the heat and add the garlic ginger and onion. Stir-fry for about 3 minutes.
3. Start adding all the other vegetables, beginning with the tomatoes and stir-fry each for about 2 minutes before adding the next vegetable.
4. Add the lemon juice, coriander and chillies with salt to taste. Drain the rice well, add it to the vegetables and stir-fry for a further minute. Add 3 cups of water and bring to the boil. Reduce the heat to medium-low, cover and cook for 10-15 minutes. 6 Let stand, covered, for 5 minutes off the heat before serving. Garnish with egg slices.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Rice, Vegetable
Interest: 
Healthy

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