Ingredients
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1/2
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1/2
-
1
-
2
-
2
-
1/2
-
1/2
-
1/2
-
2
-
1 - 2
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-
-
-
-
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. |