Tuesday, September 28, 2010
Vegetable Ghee Rice..a perfect one-pot meal!!
Sometimes I am full of energy..cooking up dishes like there's no tomorrow,cleaning the house till it is squeaky clean and dusting,again like there's no tomorrow.But sometimes,the devil takes over and I'll become the laziest person you'd ever come across.Everything becomes a task,even making a cup of coffee to uplift my mood.Combine this with a weekend stay at the in-laws place with an array of yummy dishes plus another weekend with family around combined with lots of outing,shopping and eating out.Could I be blamed if I become lazy??
Thanks to our little chat,Madhuri assured me I am not alone in this.We even named this a Food Blogger Inactivity Virus,cool no??When a syndrome takes responsibility for our laziness??However,while discussing about food - what else,I told her about the lunch I was making.Though the name sounds all fancy,it was my little trick to escape making rice with a curry and a stir fry to go along.
This one almost did not make it to the blog,but for a push from her asking me to make it for the advantage of similar minded lazy bums.Mads,thanks--the push worked!!
I assure you,this one is truly a one-pot meal.Originally a recipe for Ghee rice,I added some carrots and capsicum to make it look like a Vegetable Ghee rice,less work-more tasty!!You could add any vegetable of choice or make it plain.
Vegetable Ghee Rice
Recipe source--an old school friend of mine & my sis-in-law Radhika
Basmati rice - 1 cup,soaked for 15 minutes
Ghee - 1 tbsp
Whole spices - 2 cloves,1'stick cinnamon and 1 cardamom
Onion - 1,thinly sliced
Carrot - 1,chopped
Capsicum - 1,small-chopped
Water - 2 cups
Salt to taste
In a pressure pan/cooker add the ghee and roast the whole spices for a minute.
Add the onions and roast till they slightly start changing the colour.
Mix in the carrots and capsicum and give a good stir.
Drain the soaked rice and add.
Stir well till everything is mixed.
Add the water and enough salt to taste and let it come to a boil.
Close with the cooker lid and cook for 2-3 whistles.
Let the cooker come to room temperature-open and fluff with a fork.