We often make vegetable fried rice at home. This is one of the favourite dishes which goes in with everybody. Only the gravies needs to be different. I call this malabar style since I made it out of jeeraga samba rice and add fried onions.
This is similar to the fried rice that we get in Chinese outlets along with manchurian/Schezwan dishes. The addition is the dry spices added and the roasted cashews, onions etc...
Ingredients:
Jeeraga samba rice - 2 cups
Water - 4 cups
Ghee - 50 grams
Onions - 125 grams
Vegetables (carrots, beans, peas) - 200 grams
Cashewnuts - 30 grams
Raisins - 40 grams
Salt - to taste
Spices:
Cloves - 10
Cardamom - 3
Cinnamon - 1 inch stick
star anise - 1
Bay leaf - one
nutmeg - little
Fennel seeds - 10 grams
Method:
From the 125 grams onions, take about 25 grams, finely chop and keep aside.
Chop the remaining onions lengthwise very thinly. Separate the onions layer by layer, sprinkle some salt, mix well and keep aside.
Wash the rice, drain and allow it to dry.
In a pressure cooker pour little ghee.
Once the ghee is melted, add the raisins and fry until the raisins puff up. Drain and keep aside.
In the remaining ghee, add the cashews. Fry until the cashews turn brown. Drain and keep aside.
Add little more ghee. Add the thinly chopped onions. The ghee amount should be such that the onions should be immersed in ghee. Keep stirring until the onions turn dark brown colour. This would take about 6-7 minutes. Drain and keep aside.
Add the remaining ghee. Add all the spices and fry for about 30 seconds.
Add the finely chopped onions. Fry for about a minute.
Add the rice and saute for about 4-5 minutes until nice aroma comes out.
Add the chopped vegetables.
Add the 2 cups of water and the required salt. Mix well. Allow it to boil.
Let the rice-water mix boil well. Once most of the water is absorbed, close the pressure cooker and cook for one whistle.
Open the pressure cooker as soon as the pressure leaves and transfer the cooked rice into another vessel.
Add the fried cashews, raisins and onions. Mix well.
Vegetable fried rice is ready!! Serve with spicy chicken gravy and raitha.
This is similar to the fried rice that we get in Chinese outlets along with manchurian/Schezwan dishes. The addition is the dry spices added and the roasted cashews, onions etc...
Ingredients:
Jeeraga samba rice - 2 cups
Water - 4 cups
Ghee - 50 grams
Onions - 125 grams
Vegetables (carrots, beans, peas) - 200 grams
Cashewnuts - 30 grams
Raisins - 40 grams
Salt - to taste
Spices:
Cloves - 10
Cardamom - 3
Cinnamon - 1 inch stick
star anise - 1
Bay leaf - one
nutmeg - little
Fennel seeds - 10 grams
From the 125 grams onions, take about 25 grams, finely chop and keep aside.
Chop the remaining onions lengthwise very thinly. Separate the onions layer by layer, sprinkle some salt, mix well and keep aside.
Wash the rice, drain and allow it to dry.
In a pressure cooker pour little ghee.
Once the ghee is melted, add the raisins and fry until the raisins puff up. Drain and keep aside.
In the remaining ghee, add the cashews. Fry until the cashews turn brown. Drain and keep aside.
Add little more ghee. Add the thinly chopped onions. The ghee amount should be such that the onions should be immersed in ghee. Keep stirring until the onions turn dark brown colour. This would take about 6-7 minutes. Drain and keep aside.
Add the remaining ghee. Add all the spices and fry for about 30 seconds.
Add the finely chopped onions. Fry for about a minute.
Add the rice and saute for about 4-5 minutes until nice aroma comes out.
Add the chopped vegetables.
Add the 2 cups of water and the required salt. Mix well. Allow it to boil.
Let the rice-water mix boil well. Once most of the water is absorbed, close the pressure cooker and cook for one whistle.
Open the pressure cooker as soon as the pressure leaves and transfer the cooked rice into another vessel.
Add the fried cashews, raisins and onions. Mix well.
Vegetable fried rice is ready!! Serve with spicy chicken gravy and raitha.
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