Ingredients
The following ingredients have 2 Servings
- Basamati rice 2 cups
- Green capsicum 2
- Garlic cloves 4 to 6
- Onion 1
- Green chili 2
- Black pepper powder 1 tablespoon
- Coriander leaves finely chopped 2 tablespoon
- Cumin 1 teaspoon
- Salt
- Oil 2 tablespoon
- water as required
Instruction
- Preheat the oven at 220°C for 10 minutes in grill mode.
- Take a baking tray and place capsicum, onion, garlic, brush with oil and sprinkle black pepper powder. Grill the vegetables in preheated oven at 220°C for 15 - 20 minutes or until the vegetables are partially charred.
- Cool the vegetables, peel the skin and keep this aside for grinding.
- Take a mixer jar, add the grilled vegetables, green chili and coriander leaves. Make into fine paste. Keep this aside.
- Take a wok, heat oil, add rice and fry till you get nice aroma or slight change in colour. Add required quantity of water, salt cover and cook the rice.
- When the rice is ¾ th done, drain and keep this aside.
- Now a take a wok, heat oil, add cumin, fry. Now add the ground green paste, salt and mix well.
- Add the cooked rice and mix well. Mexican green rice is ready to be served. Serving options: can be served with plain curd, onion raita or tomato sauce.
