Vegetable masala rice
Curries With Bumbi · ♥ 1.7K likes · 34.5K views · 6 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 tbsp oil
- 75 g onions
- 10 g garlic
- 1 small broccoli
- ½ whole red bell pepper
- ½ whole orange bell pepper
- 1 whole fresh chilli
- ½ cup frozen vegetables
- 690 g cooked rice
- ½ tsp brown mustard seeds
- ½ tsp cumin seeds
Heat oil over medium-high; once hot, lower to low and add the mustard and cumin seeds. Let them crackle and splatter but not turn black, or they turn bitter.
Crackling the whole spices
Add coarsely chopped garlic and stir on medium heat about a minute.
Add small broccoli florets and stir on high heat until vibrant green.
Broccoli, peppers and chilli
- ½ tsp turmeric powder
- ½ tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
Lower the heat to low and add the turmeric, chilli powder, ground coriander and ground cumin; stir briefly.
- 1 tsp homemade shahi garam masala powder
- salt
- sugar
Add the frozen vegetables, then the garam masala, salt and optional sugar. Keep the vegetables holding their shape.
Frozen vegetables and garam masala
- 1 tsp oil
Add the cold cooked rice with a teaspoon of oil and a little salt; stir gently over medium-high for a few minutes so the grains stay fluffy and separate.
- ¼ tsp ground nutmeg
- 2 tbsp water
Add the nutmeg, then two tablespoons of water; cover immediately and keep on low heat two minutes so the steam infuses the spices.
- 1 tsp homemade ghee
- chopped coriander leaves
- lemon juice
Uncover and stir in the ghee; finish with chopped coriander leaves and a few drops of lemon juice.
Ghee, coriander and lemon