Garden Rice


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A colourful rice that is easy to whip up, quite flavourful, nutritious and bound to be a favourite option for tiffin. It can be packed for lunch on its own with just some fried crisps as accompaniment.

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Garden Rice recipe - How to make Garden Rice

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings


For The Rice
2 cups long grained rice (basmati)
2 tsp ginger-garlic (adrak-lehsun) paste
4 cups vegetable stock
1 cinnamon (dalchini)
1 star anise (chakri phool)
4 cardamoms
1 tsp dry red chilli flakes (paprika)
butter for cooking

For The Vegetables
1 cup chopped red capsicum
1 cup chopped yellow capsicum
1 cup chopped carrots
1 cup green peas
1 cup chopped spring onions
2 tbsp garlic (lehsun) paste
salt to taste
oil or butter for cooking
For The Rice

    For The Rice
  1. Heat up a pan with some oil or a combination of butter and oil.
  2. Sputter the whole spices in it and add the ginger garlic paste.
  3. Stir around till the raw smell goes and add the rice and sauté for a couple of minutes.
  4. Add the chilli flakes and then add stock or stock and water combination.
  5. Bring to a boil and cook covered on a medium flame till the rice gets done, but not overcooked.
  6. Cool off the rice and keep aside.

For The Vegetables

    For The Vegetables
  1. Heat a pan with some oil/butter and add the garlic and sauté till the raw smell goes and add all the veggies except the green parts of scallions.
  2. Add salt and cook covered for some time and then sauté with the lid removed till the veggies get done.
  3. Just before switching off, add the reserved scallions and mix well.

How to proceed

    How to proceed
  1. Just mix everything carefully, taking care not to break up the rice.
  2. Serve with fried crisps/salads and/or sides.

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This recipe was contributed by HumptyDumpty Kitchen on 08 Aug 2013

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