Hot curried rice

4 servings

Ingredients

Quantity Ingredient
¼ cup Ghee
2 mediums Yellow onions, thinly sliced
¾ teaspoon Ginger, thinly sliced
3 eaches Green chiles, seeded & halved
1 each Bay leaf
2 cups Mixed vegetables, cut into bite-sized pieces
2 cups Basmati rice
½ teaspoon Turmeric
½ teaspoon Cayenne
½ teaspoon Garam masala
1¼ teaspoon Cumin, ground
1¼ teaspoon Coriander, ground
2 teaspoons Salt
3 cups Vegetable stock

Directions

Heat ghee in a large pot & fry onionns until they are lightly browned. Add ginger, chiles, bay leaf & vegetables & cook, stirring for about 2 minutes. Add the rice, turmeric, cayenne, garam masala, cumin, coriander & salt. Stir in the stock & bring to a boil, allow to boil hard for 2 minutes. Reduce heat & simmer for 12 to 15 minutes. Remove from heat & let stand for 10 minutes. Fluff rice with a fork & serve.

Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-09-95

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