Vegetable Fried Rice is prepared adding already cooked rice with the vegetables cooked with Masala. Unlike Biryani, less spices are used here with no layering, making it easy to prepare and yet flavorful.
Basmati Rice 1 ½ cups (200ml cup)
Mixed Vegetables 1cup (Carrots, Beans, Peas and Cabbage)
Onion (Big) 1
Tomato (small) 1
Green Chillies 1-2
Chilli Powder ½ tsp
Coriander Powder ¾ tsp
Turmeric Powder 1/8 tsp
Garam Masala 1/8 tsp
Ginger-Garlic Paste 1 tbsp
Pudina and Coriander Leaves Few
Butter and Oil
Whole Garam Masala
Aniseeds and Cumin 1/8 tsp each
Green Cardamom 2
Bay Leaf 1
Cinnamon a small piece
Soak Rice for 30-45 minutes. Slit Chillies. Chop Onion into very thin pieces (lengthwise).
Cut and grind Tomato into a fine paste.
Cook Rice with 2-3 drops of oil. Drain the excess water and allow it to cool. Spread the grains in a wide and big plate so that its moisture is lost.
In a Pan, heat Butter and Oil. Add the whole Garam Masala. Few seconds later, add Ginger-Garlic Paste. When they turn slightly brown, add Chillies, Coriander Leaves, Pudina and chopped Onions. Fry till Onions turn slightly brown.
Now add Tomato Paste. Fry till its raw smell goes off. Now add all the Powders and fry till the oil separates.
Now add the chopped Vegetables and Salt. Mix well. Fry on a medium to low flame till they are cooked.
Add now the cooked Rice and mix well.
Serves: 2Serve with Raita.
I used a Kadai to cook Rice. If Pressure cooker is used, cook for 1 whistle and ratio of rice: water is 1:2.
Vegetables like Cauliflower and Capscium can also be used.