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Preparation Time : 30
Cook Time : 120
Total Time : 150
Long-grain white rice 2 cups
White onion,chopped 1 nos
Biryani Masala 1-2 tbsp
tomato 2 nos
Chicken broth 3 1/4 cups
Frozen Peas 1/4 cups
carrot 1/2 cups
Cauliflower Florets 1 cups
Olive oil 1 tbsp
Garlic cloves,minced 4 nos
Serrano chilies,minced seeded 1 tbsp
Salt to taste 1 tsp
Tomato Ketchup 2 tbsp
Spring Onions 2 nos
Fresh Cilantro Dressing 1 tsp
Heat oil in large saucepan over medium heat.
Add onion, garlic, and Serrano; sauté until onion is translucent, for about 5-7 minutes.
Add carrot, florets and pea, cook for 3-4 minutes.
Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil.
Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes.
Remove from heat. Add Ketchup & Let stand, covered, 5 minutes.
Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add Cilantro and spring onions to rice; toss to coat. Season with salt and pepper.
Serve hot : Burnt_Garlic_Mexican _Rice_with Masala yogurt.
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