Ingredients:
• 2 cups – cold and plain boiled Rice (Basmati preferably)
• 1/2 cup – grated Beetroot water, squeezed out
• 1/2 cup – Green peas
• 1/4 cup – Sweet Corn kernels (optional)
• 1 – carrot, diced small
• 2 – onions, chopped
• 4-5 – green chillies, chopped fine
• 1 – medium tomato, chopped small
• 5-6 – large Garlic pods grated or chopped
• 1/2 inch piece of Ginger sliced thin, or grated
• a pinch of Asafoetida
• Salt
• 1 tsp – Red Chilli powder, turmeric, coriander powder each
• 1/2 tsp – Paprika (optional)
• 1 tbsp – Butter / Ghee
• 1 tbsp – Oil
Method:
- Heat ghee/butter in a broad flat bottomed pan, and fry garlic and green chillies into it.
- Add a pinch of salt and turmeric to it and just saute it for 10 seconds.
- Add the cold rice, separating it with fork or spatula, mixing it well with the garlic chilly butter.
- Keep the flame low, and frequently stir this without covering up.
- You may sprinkle some water on top, if it gets too try.
- Once it’s done, take it off and put it in another plate.
- Now in the same pan, heat oil.
- Add asafoetida and after frying for a minute add chopped onions and ginger into it.
- Fry till it gets it turns brown.
- Throw in all the other vegetables and the remaining spices, and adjust salt etc.
- Cover it and cook this for 10-12 minutes on low-medium flame, stirring occasionally.
- When it gets properly cooked, gently mix the cooked rice but ensure not to break the rice.
- Cook it on medium flame stirring continuously for a minute.
- Turn off and garnish with Paprika and Black Pepper, with some sprigs of Cilantro on top.
- Recipe courtesy: UK Rasoi
Recipe courtesy of Nupur