- Soak rice for 30 minutes. Heat the oil in a heavy-bottomed pot over medium heat, add cumin seeds, cloves, green and black cardamom pods, bay leaf, and turmeric, stirring constantly. When the seeds crackle, add the rice and salt and sauté for 2 minutes. Add 2 cups of water and bring to a boil. Cover, reduce heat to low, and cook for 10 to 15 minutes until the rice is done Set aside. Prepare the Veggies: In a heavy-bottomed skillet, over medium heat, heat the oil, add the cumin seeds and cloves. When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds. Add the onions and sauté until golden brown. Add the tomatoes, veggies, cashew nuts, chili powder, garam masala, fenugreek leaves, and salt. Simmer until veggies are cooked and flavors absorbed. Add green peas, cover and remove from heat. Putting it all together Heat the sizzler plate and place on its wooden tray. Arrange the rice and veggies on the hot plate. Serve immediately.
Vegetable sizzler
#myrecipe
By Sai Charan
Feb, 14th
592
Servings
2 persons
Cook Time
30 minutes
Ingredients
17
- 19
Ingredients
- Basmati rice
- Oil
- Cumin
- Cloves
- Cardamom
- Turmeric powder
- Bay leaf
- Salt
- Ginger garlic
- Onion
- Tomato
- Carrot
- Potato
- Cauliflower
- Cashew
- Red chilli powder
- Garam masala
- Fenugreek leaves
- Peas
