Ingredients Serves 4
- 1 potato
- 1 carrot
- 1 cup cauliflower
- 1/2 bell pepper
- 2 green chili peppers
- 1 cup frozen green peas
- 1-inch (2 cm) ginger root
- 1/2 bunch cilantro
- 1 cup basmati rice
- 2 bay leaves
- 1 tbsp lemon juice
- 5 tbsp oil
- 1 tsp cumin seeds
Peel the potato, carrot and ginger root. Remove the seeds from the bell and chili peppers. If necessary, defrost the cauliflower and cut it finely. Dice the potato, carrot, bell pepper. Grate the ginger. Chop the cilantro and chili peppers finely.
First, cook the rice. In a saucepan heat up 2 tbsp oil over medium heat, add 1/2 tsp cumin seeds and 2 bay leaves. After a few seconds, add the rice and stir-fry for 2 minutes.
Then pour 2 cups of hot water, add 1 tsp salt, cover, reduce heat to minimum and cook for 10 minutes. Check the rice - it's ready when all the water is absorbed. Turn off the heat, remove the bay leaves and set aside.
In a skillet heat up 3 tbsp oil over medium heat, add cumin seeds and fry for 30 seconds. Then add the potato, stir-fry for 2 minutes.
Next add the cauliflower, carrto and cook for 3 minutes, stiring frequently.
Then add the green peas, bell pepper, gigner and chili pepper. Cover with a lid, reduce heat and cook for 5 minutes, stiring occasionally.
Then add the lemon juice, 1 tsp salt, combine with the rice, mix well. Turn off the heat, add the cilantro, mix thoroughly. Serve hot.