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Charishmas Jasmine And Brown Rice With

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Ingredients

Adjust Servings:

	1/2 cup brown basmati rice washed
	1/2 cup jasmine rice washed
	1 carrot peeled and chopped into small pieces
	2 garlic cloves finely chopped
	2 onions finely chopped
	1/2 teaspoon turmeric powder
	1/2 teaspoon black pepper
	1/2 teaspoon red chili powder
	2 green cardamoms
	1 - 2 bay leaf

Nutritional information

221.5

Calories

24 g

Calories From Fat

2.7 g

Total Fat

0.4 g

Saturated Fat

0 mg

Cholesterol

24.5 mg

Sodium

45 g

Carbs

3 g

Dietary Fiber

3.3 g

Sugars

4.3 g

Protein

329g

Serving Size

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Charishmas Jasmine And Brown Rice With

Name: Charishmas Jasmine And Brown Rice With
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: : 1/2; : 1/2; : 1; : 2; : 2; : 1/2; : 1/2; : 1/2; : 2; : 1 - 2

Features:

Cuisine:

Indian

Charishma, that's a good mood to be in! I, too, was in the mood to cook tonight and so I tried your dish. I followed the instructions to a T except for the bit about adding a little water because I was using a non-stick pan. This beautifully spicy and orange-hued rice dish went perfectly with my Tandoori chicken and a garnish of lettuce leaves, sliced cucumber and a baby red chili. If I were to change one thing it would be to list the ingredients according to order of use. This was my first experience with your recipes Charishma, but I have been eyeing them for a while and you didn't let me down. I look forward to tyring many more!

75 min
Serves 4
Easy

Ingredients

1/2
1/2
1
2
2
1/2
1/2
1/2
2
1 - 2

Directions

Charishma’s Jasmine and Brown Rice With Veggies,Today I was in the mood to cook and this is what I have created. The aroma of this is incredible as it cooks. You will love that and the taste. Enjoy!,Charishma, that’s a good mood to be in! I, too, was in the mood to cook tonight and so I tried your dish. I followed the instructions to a T except for the bit about adding a little water because I was using a non-stick pan. This beautifully spicy and orange-hued rice dish went perfectly with my Tandoori chicken and a garnish of lettuce leaves, sliced cucumber and a baby red chili. If I were to change one thing it would be to list the ingredients according to order of use. This was my first experience with your recipes Charishma, but I have been eyeing them for a while and you didn’t let me down. I look forward to tyring many more!,Today I was in the mood to cook and this is what I have created. The aroma of this is incredible as it cooks. You will love that and the taste. Enjoy!

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Steps

1 Done	Heat Oil in a Pot.
2 Done	Once Its Hot, Add the Cardamoms and Bay Leaves.
3 Done	Stir-Fry For 20 Seconds Then Add Garlic and Onions.
4 Done	Sprinkle a Few Drops of Water to Prevent Onions from Sticking to the Bottom of the Pan. Stir-Fry Until the Raw Smell of Garlic Is Gone and the Onions Are Lightly Browned.
5 Done	Add Carrots and Continue to Stir-Fry For 5 Minutes, Uncovered. You May Sprinkle a Few Drops of Water to Prevent the Food from Sticking to the Bottom of the Pot.
6 Done	Add Turmeric, Red Chilli and Black Pepper Powders. Mix Well and Stir-Fry For 2 Minutes.
7 Done	Add the Drained Brown Rice and Jasmine Rice and Mix Well.
8 Done	Toss in the Cube of Maggi Vegetable Stock With Onion and Thyme as Well as Oregano.
9 Done	You Do not Have to Add Salt as the Cube of Stock Contains Sufficient.
10 Done	Stir in Water and Bring to a Boil.