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Written by Yorky
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 Ingredients
- 50 gm Ghee or unsalted butter
- 1 Large onion, finely sliced
- 4 Garlic cloves, finely chopped
Grind the following ingredients:
- 1 tsp Black cumin seeds
- 1 tsp Coriander seeds
- 6 Black peppercorns
- 1 Bay leaf
- 2 Dried red chilies
- 1 Cinnamon stick, 50 mm long
- 6 Whole green cardamoms
- 1/2 tsp Turmeric
- 225 gm Cauliflower florets, 12 mm pieces
- 1 Small green pepper cut into 50 mm strips
- 100 gm Carrots, thinly sliced
- 275 gm Basmati rice, soaked for 30 minutes and drained
- 50 gm frozen peas
- 50 gm frozen sweetcorn
- 1 1/2 tsp Salt
- 570 ml Water
Method
Melt the ghee/butter over a medium flame and fry the onions and garlic until the onions are golden (6 - 8 minutes). Add the ground spices and turmeric and stir fry over a low heat for 2 minutes. Add the cauliflower, green pepper and carrots and stir fry for 2 - 3 minutes. Add the rice and stir fry for a further 2 - 3 minutes.
Add the peas, sweetcorn and salt and mix well. Add the water and bring to the boil. Cover the pan tightly and cook for 15 minutes without lifting the lid or stirring. Remove the pan from the heat, uncover for 2 minutes and allow the steam to escape. Recover the pan and allow to rest for 10 minutes before gently stirring and serving. |
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