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PrintKASHMIRI MIXED VEGETABLE RICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Clean and wash the rice. Keep aside.
- Heat the ghee in a heavy-bottomed pot; add cloves and black cardamom, stir. Add the vegetables, asafoetida, salt, and turmeric powder. Stir for 1 minute.
- Add rice and mix well. Add water, ginger powder, green chillies, and ginger. Cover and cook for 20 minutes, stirring occasionally.
- When the water is almost absorbed, transfer the pot on an electric hot plate or a griddle. Cook covered, on low heat, for 5-7 minutes.
- Serve with yoghurt, pickle or chutney.
INGREDIENTS
- 300 grams Rice
- 4 tablespoon Ghee
- 4 Cloves
- 2 Black cardamom, crushed
- 500 grams Cauliflower, cut into florets
- 250 grams Potatoes, peeled, cut into 4 pieces
- 250 grams Green peas, shelled
- A pinch Asafoetida
- Salt to taste
- 1 teaspoon Turmeric powder
- 1 teaspoon Ginger powder
- 2 Green chillies slit
- 1 Ginger, ½ " piece, julienned
5 comments for “Kashmiri Mixed Vegetable Rice”
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I was asleep in the bedroom and hungry so I wake up and go to the kitchen and saw there is nothing to eat, then I decided to make Kashmiri mixed vegetable rice which was I found on google but google shows me dumb results then after more research I found your website here is lots of best information about this recipe I make it and eat this delicious food.
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