Its about 8:40 am on a Wednesday morning. I have managed to serve a good breakfast for all of us and also packed some lunch for the husband. The lunch that was a tad bit salty if I can remember correctly. Anyway, we are all ready. Husband leaves for work and I leave with this little person to drop him off at nursery. I buckle him up in his seat and turn the car engine on. And thats exactly the moment when my car-mad son had to ask me a question as funnily inappropriate as this- Mummy, why doesn’t our car ever get stuck?????? I was a little angry but wanted to laugh. And we come back home later in the day and he tells me he had a plate of vegetables for lunch at school. I say, thats amazing and that it will help to keep him strong and well. And he immediately runs to try and lift his daddy’s dumbbells. But he cannot and he comes back at me and asks why hasn’t he become strong yet? Ermmm.. I scratch my head and give him a hug. I tell him they are way too heavy and only when he grows as big as his daddy, he might be able to do it. And now he wants to grow big immediately. God save me! He is going through a rather curious phase and asks a million questions in a day. Good for him! But not for me you see… because I am not very intelligent enough in the first place to answer every question of his. But my husband who is generally more knowledgeable than me gets away with it somehow. So, my answer to some of his questions is ” Let daddy come home and we can ask him together” and this has been working for a while now.
So, While I am learning to appear smart and impress my son, you should probably scroll down further for an easy one pot rice recipe… My version of a quick vegetable biryani!
Here’s what you will need:
Recipe serves 2-3 people
Basmati Rice– 200 gms (Washed & Soaked for atleast 10 minutes)
Water– For every cup of rice, add 1.5 cups of water.
One large onion– thinly sliced
Ginger garlic paste– made from 2-3 garlic cloves and a small piece of ginger
Vegetables like Carrots, beans, beetroots, peas (Grate carrots and beetroots if you can for a nice texture)
About 3 big spoons of thick creamy yoghurt
Red chilli powder– one spoon or more if you like it hot
Coriander powder– one spoon
Turmeric powder– a small pinch
Hing/Asafoetida-a small pinch
Salt– To taste
Ghee/Oil– As preffered
One spoon of cumin seeds, One clove, one cardamom, a small stick of cinammon and one bay leaf to add to Oil/Ghee
Coriander leaves to garnish
-Heat up Oil/Ghee in a pot, add cumin seeds,clove, cardamom, a small stick of cinammon and one bay leaf.
-Add sliced onions, saute till golden brown.
-Add ginger garlic paste. Saute for a minute. Add vegetables and reduce flame to medium and cover and cook for 5 minutes. If you are adding grated beets & carrots, you can also add them while you add rice because they cook really fast.
-Now, reduce flame. Add the spice powders & hing. Mix well. Add yoghurt. Add water and salt. Mix well and check for salt. It should feel a little salty because the rice tends to absorb salt quite well. So, don’t worry if you find it quite salty at this stage. Somewhat like your tears if you have ever cried and tasted it too 😀
Increase the heat a little, and let the water start to boil. Now, add the soaked and strained rice.Let it cook partly covered.
After 5-7 minutes, you will see that the rice has absorbed all the water. At this stage, reduce the flame to the lowest setting. Cook completely covered for 10 minutes. Then switch off the flame and let it rest for another 10-15 minutes.
Just before you serve, add fresh coriander. Serve with your favourite curry or a simple raita/spiced yoghurt with onions, green chillies and cucumber.
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