Ingredients
The following ingredients have 2 Servings
- Rajmudi Red Rice - 1/2 cup
- Vegetables required -
- Onion thinly sliced - 1
- Ginger grated - 1/2 tablespoon
- Garlic pods grated - 1/2 tablespoon
- Beans Chopped - 1/4 Cup
- Carrot Chopped - 1/4 Cup
- Green Capsicum - 1/4 Cup
- Peas -1/4 Cup
- Whole Spices -
- Bay leaves - 2
- Cumin seeds - 1 teaspoon
- Black Cardamom - 1
- Small green cardamom - 2
- cloves - 2
- Oil - 2 tablespoon
- Everest Shahi biryani masala - 1 tablespoon
Instruction
- Heat the oil in the kadai/wok and add all the whole spices. Let the cumin seeds splutter, add onion. Saute it for a minute.
- Add Garlic and wait till the onion turns brown. Add grated ginger and let it cook for another 1 minutes.
- Add all the veggies - Carrot, peas (only if in season, clean eating also says do not add frozen and preserved things) and beans and let it cook for 5 minutes. do not add capsicum at this point as capsicum cooks quite easily and becomes soggy.
- Cover the veggies with the lid and let it cook. Add Capsicum and cover it again for 2 minutes.
- Once the veggies are ready, remove whole spices. Add Everest shahi biryani masala, saute it. Add cooked Rajmudi rice ( Check notes section to learn "how to cook Rajmudi Rice"
- Saute it for another 1 minute and serve with Papad or Raita.
