Carrot and Peas Rice
Gather all ingredients together first: 2 minutes
Pre-cut all vegetables: 3 minutes
Cooking time: 15 minutes
Ingredients:
| Onion |
1 |
| Rice |
100 g |
| Curry leaves |
2 or 3 |
| Ginger |
1 Small piece |
| Carrot |
2 |
| Peas |
50 g |
| Garlic |
1 clove |
| Green chillies |
1 or 2 |
| Oil |
2 tbsp |
| Cumin Seeds |
½ tsp |
| Mustard Seeds |
½ tsp |
| Coriander Leave |
5-10 g |
| Salt |
to taste |
Recipe:
-
Finely chop onions, green chillies, ginger, coriander leaves, and slice tomatoes.
-
Chop carrots in small pieces (diamond/cube shape).
-
Boil rice in a pot.
-
Heat the frying pan and add 2 tbsp of oil.
-
Add cumin seeds, mustard seeds, and once it begin to sizzle add curry leaves; stir for a few seconds.
-
Add ginger and garlic (or ginger garlic paste).
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Add onions and fry until golden brown, then add carrots and peas.
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Add salt to taste, cook it for 7-8 minutes, stirring occasionally.
-
Add coriander leaves.
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Add the boiled rice, being careful not to break up the grains too much.
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Serve it on a plate.
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