Masala Rice
Ingredients:
2 cups basmati, jasmine, or other long grain rice, cooked
1 medium sized onion, finely chopped
1/2 cup roma tomato, finely chopped
1 tablespoon ginger, finely grated
1tablespoon garlic finelygrated
1/2 cup red, yellow, orange or green bell pepper, finely chopped
1 cup mixed vegetables (like carrots, peas and green beans, for example)
3 tablespoons cilantro leaves
salt to taste
1/4 teaspoon ground turmeric
1 teaspoon red chili powder
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1 tablespoon ghee
1 teaspoon oil
1 teaspoon whole cumin seeds
a few kaffir lime leaves (optional) 2 green bird's eye chili peppers
1 medium sized onion, finely chopped
1/2 cup roma tomato, finely chopped
1 tablespoon ginger, finely grated
1tablespoon garlic finelygrated
1/2 cup red, yellow, orange or green bell pepper, finely chopped
1 cup mixed vegetables (like carrots, peas and green beans, for example)
3 tablespoons cilantro leaves
salt to taste
1/4 teaspoon ground turmeric
1 teaspoon red chili powder
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1 tablespoon ghee
1 teaspoon oil
1 teaspoon whole cumin seeds
a few kaffir lime leaves (optional) 2 green bird's eye chili peppers
Directions:
Heat 1 tablespoon ghee and 1 teaspoon oil in a deep saute pan.
Add 1 teaspoon cumin seeds and let it splutter.
Add few kaffir leaves and 2 green chilis.
Add onion and saute until onions turn golden, Add ginger, garlic,and salt. Cook for30seconds or until the garlic and ginger release their aromas. Don't let them burn or they will turn bitter.
Add tomato and saute until raw smell leaves and it starts to shrink.
Add bell pepper and mixed vegetables.
Cook, covered, for 2-3 minutes or until the veggies are cooked. Vegetables should be soft and slightly crunchy, not mushy!
Add turmeric, red chili powder, ground coriander and garam masala. Add salt to taste if needed.
Add 2 cups cooked rice, mix well, and cook about 2 minutes to heat it up and meld the flavors.
Garnish with cilantro leaves.
Add 1 teaspoon cumin seeds and let it splutter.
Add few kaffir leaves and 2 green chilis.
Add onion and saute until onions turn golden, Add ginger, garlic,and salt. Cook for30seconds or until the garlic and ginger release their aromas. Don't let them burn or they will turn bitter.
Add tomato and saute until raw smell leaves and it starts to shrink.
Add bell pepper and mixed vegetables.
Cook, covered, for 2-3 minutes or until the veggies are cooked. Vegetables should be soft and slightly crunchy, not mushy!
Add turmeric, red chili powder, ground coriander and garam masala. Add salt to taste if needed.
Add 2 cups cooked rice, mix well, and cook about 2 minutes to heat it up and meld the flavors.
Garnish with cilantro leaves.
Notes:
The perfect, flavorful side dish. Grill some chicken breasts with Guava Glaze and some Roasted Papaya for dessert, and invite me over for dinner!
Needs more spice? Of course it does! Many more bird's eye peppers, please.
Substitute bay leaves for kaffir lime if you must. Different flavor profile though.
Needs more spice? Of course it does! Many more bird's eye peppers, please.
Substitute bay leaves for kaffir lime if you must. Different flavor profile though.