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PrintFAVOURITE MIXED VEGETABLE RICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the fat in a heavy-based saucepan and fry the whole spice for about 20-30 seconds or until it splutters.
- Add the potato, onion, ginger and garlic, sauté until the mixture turns light brown. Add the ground spices and mix well.
- Tip in the mixed vegetables and fry, stirring occasionally, for 3-5 minutes. Add the tomatoes and fry for a further 2 minutes.
- Tip in the rice and stir gently to combine all the ingredients. Pour in the stock and reduce the heat to a minimum. Cover and cook for 5 minutes. Remove from the heat and serve.
INGREDIENTS
- 225 grams basmati rice, washed, soaked, cooked, drained
- 250 grams fresh mixed vegetables
- 250 ml vegetable or chicken stock
- 1 onion, finely sliced
- 2 tablespoon unsalted butter
- 2 tablespoons IDHAYAM Sesame oil
- 1 small potato, diced to cubes
- 1 inch piece of ginger, grated
- 2-3 garlic cloves, crushed
- 6-8 cherry tomatoes cut in half
- ½ teaspoon cumin seeds
Ground Spices
- ½ teaspoon cumin
- ½ teaspoon coriander
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