Hello, friends, food lovers, and community! I hope you are all doing well and enjoying a lovely weekend with your loved ones.
Today, I’m sharing a simple recipe that is easy to make and can serve as a full meal with some soup or vegetable salad. I often prepare this on busy days. Mostly, I preferred it for lunch using leftover rice.
Ingredients:
1 cup basmati rice, or you can use leftover rice
1 carrot, chopped
1/2 cup fresh green peas (from the garden)
1/2 cup almonds
2 tsp salt
1/2 tsp garam masala
1 tbsp cooking oil
1 tbsp coconut oil
2 bay leaves
1 star anise
1 dried green chili
Procedure:
Wash the rice thoroughly.
In a pan, boil the water. Add 1/2 tbsp oil in the boiling water, add 1 tsp salt, 2 bay leaves, and 1 star anise. Add rice carefully without getting a splash of boiling water.
Cook rice until 85% finished. Remove from heat. Drain extra water from the rice, discard bay leaves and star anise, and keep the rice aside. Add garam masala
I harvested green peas from the garden
Chop the carrot.
In a pan, heat 1/2 tsp of cooking oil and roast the almonds over low heat. Once they are ready, remove them from the pan and set aside.
In the same pan, add the 1/2 tsp of oil, and add dried green chili.
Add the chopped carrot and stir for about 1 minute.
Add the green peas and stir for another minute.
Then, add the cooked rice and mix everything well.
Finally, add the coconut oil, and switch off the heat. Cover the pan,
Keep covered for around 2-3 minutes or until served.
When serving, top with the roasted almonds. If desired, sprinkle some fresh chopped coriander for garnish.
To make a more tasty serve with lime pickle, chili pickle, and roasted poppadum (I used ones made from black lentils, Uraddal, which are high in protein). or anything you like. Enjoy your meal!