Hot Curried Rice > The Art Of Indian Cuisine
indian, rice, side dish, vegetables
1/4 cup ghee
2 medium yellow onions, thinly - sliced
3/4 teaspoon ginger, thinly sliced
3 green chiles, seeded & - halved
1 bay leaf
2 cup mixed vegetables, cut into - bite-s; ized pieces
2 cup basmati rice
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon garam masala
1 1/4 teaspoon cumin, ground
1 1/4 teaspoon coriander, ground
2 teaspoon salt
3 cup vegetable stock
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"
Yield: 4 servings