East and west rice

Posted on July 2, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Buttered rice with vegetable stew, a harmonious blend of the East and West.

Cooking Time : 25 min.
Preparation Time : 25 min.

Serves 6 to 8.

For the vegetable stew
2 teacups mixed boiled vegetables
2 chopped apples
1 chopped capsicum
1 chopped tomato
1 teaspoon chilli powder
1 teacup tomato ketchup
3 tablespoons fresh cream
3 tablespoons ghee
salt to taste
To be ground into a paste (for the stew)
1 onion
4 green chillies
25 mm. (1″) piece ginger
For the buttered rice
2 teacups uncooked rice
2 tablespoons butter
salt to taste
For the vegetable stew
1. Heat the ghee and fry the paste for a few minutes.
2. Add the apples, capsicum, tomato and chilli powder and cook for 3 to 4 minutes.
3. Add the vegetables, tomato ketchup, 1/2 teacup of water and salt. Cook for a few minutes. Add the cream.
For the buttered rice
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Heat the butter in a vessel. Add the rice and salt.
3. Serve the stew hot with buttered rice.
You can take french beans, carrots, green peas, potatoes as the mixed vegetables.

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