Rice with Vegetable

Ingredients :

2 cups long grain rice

2 tablespoons cooking oil

2 tablespoons ghee

2 medium onions, finely slcied

2 clove garlic, chopped finely

4 cups hot water

1 teaspoon garam masala

2 carrots, cut into matchstick pieces

12 green beans, sliced thinly

1/2 cup diced red or green pepper

1 small potato, peeled and cubed

1/2 cup fresh green peas

Salt to taste

Method :

Heat a heavy saucepan with the ghee and cooking oil and cook the onion over low heat for 10 minutes until soft and golden brown. Add garlic and cook for another 2 minutes. Add rice, raise the heat to moderate and fry for 2 minutes more. Add hot water, salt and garam masala. Bring to the boil over high heat and when bubbling, turn heat to very low. Cover the pan with a tight lid and cook for 10 minutes. Add vegetables and sprinkle with extra teaspoon of salt if required. Replace the lid and cook for a further 10-15 minutes until the vegetables are tender but not over overcooked. Leave pan uncovered for a few minutes then fluff up with a fork, mixing the vegetables through the rice. Use a slotted metal spoon to pile rice on serving dish. If preferred, garnish with fried almonds and sultanas. Serve with curries.