Prep Time: 10 min | Cooking Time : 20 min | Serves : 6
Cooked Rice - 4 cups
Cilantro/ Coriander Leaves - 1 bunch
Green Chilies - 4
Ginger - lemon size, grated
Garlic - 4 pods
Mixed Vegetables (I usually use Peas, Onion, Carrots, Cauliflower, Bell pepper) - 1 cup
Cardamom Pods - 2
Beaten Yogurt - 1 cup
Lime juice - 2 tsp.
Oil - 2 tsp.
Salt to taste
Method of Preparation:
~ Prepare green masala first. Grind Cilantro, green chilies, ginger and garlic to fine paste using very minimal water.
~ In a wide pan, heat oil add cardamom pods, then add all the vegetables and saute until they are almost done.
~ Add prepared green masala/ paste and fry until the raw smell goes away.
~ Add the beaten yogurt and salt; mix well.
~ Reduce the heat to low setting, add the rice to the vegetable.
~ Give a gentle mix to coat all the rice, check for salt and then add the lime juice.
~ Cover the rice and keep it on lowest setting for 5 minutes and switch off the heat.
~ Serve it hot with Raita
1. If using frozen vegetables, thaw it by microwaving them. It reduces the time of cooking.
2. Add the beaten yogurt and do not let it boil, add the rice immediately. This would ensure that the yogurt is not curdled.
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