The weekend is here! It is one pot meal time! I love anything which is simple yet provides nutritional value to the meal. Mixed veg one-pot meal one of the best options. Since I do all my weekly groceries on Sat Sunday is the best time for me to do any vegetable-based Recipe. When I was looking for some recipe I saw this on Pinterest. I loved the name I googled it for the recipe. It is a very simple recipe using all the masala powders. So I have decided to try. I have ground onion because of my son. Without grinding tastes best.
Ingredients:
Basmati rice - 1.5 cup
Mixed vegetable - 1.5 cup (Beans, Carrot, Cauliflower, Potato, Broccoli)
Onion - 2 (sliced thinly)
Garlic - 4 pods (Chopped finely)
Ginger - 1 inch (chopped finely)
Garam masala - 1/4 teaspoon
Chili Powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Salt to taste
Oil - 3 teaspoons
Coriander leaves - 1 tablespoon (finely chopped
Mint leaves - 10 (optional)
Kerwa water / Rosewater - 1 tablespoon (optional)
Lemon juice - 1 teaspoon (optional)
For Tempering
Bay leaves - 1
Cinnamon - 1-inch piece
Clove - 2
Cardamom - 2
Kal pasi - 1 or 2
Shahi Jeera - 1 teaspoon
Ghee - 2 teaspoon
Method:
If you are not grinding Onions then do the Tempering first. If you are grinding then follow the method. Heat oil in a pan add ginger, garlic and fry till slight brown in color. Add onion and fry till golden brown. You can add salt to make the browning process fast. Add coriander powder, chili powder, turmeric powder, garam masala powder and fry till raw smell goes off.
Add chopped coriander leaves, lemon juice (if using) and mix well.
Ingredients:
Basmati rice - 1.5 cup
Mixed vegetable - 1.5 cup (Beans, Carrot, Cauliflower, Potato, Broccoli)
Onion - 2 (sliced thinly)
Garlic - 4 pods (Chopped finely)
Ginger - 1 inch (chopped finely)
Garam masala - 1/4 teaspoon
Chili Powder - 1/2 teaspoon
turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Salt to taste
Oil - 3 teaspoons
Coriander leaves - 1 tablespoon (finely chopped
Mint leaves - 10 (optional)
Kerwa water / Rosewater - 1 tablespoon (optional)
Lemon juice - 1 teaspoon (optional)
For Tempering
Bay leaves - 1
Cinnamon - 1-inch piece
Clove - 2
Cardamom - 2
Kal pasi - 1 or 2
Shahi Jeera - 1 teaspoon
Ghee - 2 teaspoon
Method:
If you are not grinding Onions then do the Tempering first. If you are grinding then follow the method. Heat oil in a pan add ginger, garlic and fry till slight brown in color. Add onion and fry till golden brown. You can add salt to make the browning process fast. Add coriander powder, chili powder, turmeric powder, garam masala powder and fry till raw smell goes off.
Skip the next step if you are not grinding. Otherwise, switch it off and let it cool down grind to a thick paste
Heat ghee and add all the items under the tempering section. Fry till nice aroma released. Add Grinded Paste. Fry for a min
Add vegetables, 1/2 cup of water, chopped mint leaves. Mix well. Cook for another 2 mins.
Now add washed rice, Add 2 and 1/2 cup of water and required salt. Simmer the flame and cook till rice is cooked.
I have transferred it to pressure cooker and cook it with the lid on (without any weight)
Add chopped coriander leaves, lemon juice (if using) and mix well.
Serve hot
