Last weekend, VJ was craving for something different from the usual sambar/kuzhambu routine. I was inspired to make some kind of Indo-Chinese dish and was browsing for one. I came across this simple yet stunning rice recipe in rak's kitchen. Even though this recipe is not exactly in Chinese style, it was packed with amazing flavors. The flavor of white pepper powder infused into crunchy vegetables is sure a simple delight to relish & enjoy!
Ingredients
Basmati rice - 1.5 cups
Medium sized carrots - 2 nos (very finely chopped)
Beans - 10 - 15 nos (very finely chopped)
Peas - a handful (I used frozen peas)
Medium sized onion - 1 no (very finely chopped)
Corn - 1/4 cup (you can also use baby corn)
White pepper powder - 1/2 tbsp
Salt - as required
Olive oil - 3 tbsp
Ghee - 1 tbsp
Method
Pressure cook basmati rice (1 whistle) with 3 cups of water, 1 tbsp of ghee, 1 tbsp of salt and keep it aside to cool. Once cooled, mix gently and separate the grains.
Make sure the vegetables are cut into really small pieces so that they get cooked in short period of time.
Heat olive oil in a broad pan. Once heated, add all the vegetables one by one - onions, carrots, beans, peas, corn and saute for a few minutes until they are soft but still has a bite to them.
Now, add pepper powder & salt (as required) and mix well. To this, add cooked rice and mix well until it is heated up.
Serve hot with some spicy & rich gravy. I made this for lunch with gobi manchurian on the side. Needless to say both complemented each other very well!
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