Indian Cooking Suggestions: How To Make Gujarati-Type Masala Rice With Left-Over Rice

One factor that the months-long lockdown has taught us is perfect utilization of all the pieces we have now at house. Meals components being one among them! We have now seen folks getting ready scrumptious dishes with minimal components and losing meals as least as doable. As a substitute, they acquired inventive and gave yummy twists to the left-over meals within the fridge, particularly to rice, dal and sabzi. Some ready roti and cheela with left-over rice, whereas others whipped up yummy tikkas with dal tadka. A number of folks have been additionally seen making paratha, sandwich and wraps with the left-over sabzis. All you want for these recipes are some creativeness and clever utilization of spices and condiments.

We convey you one such yummy recipe that may be simply made with left-over rice out of your final meal. It is the Gujarati-style masala rice. This one-pot meal will also be dubbed because the Gujarati model of veg pulao. It is fast, simple and might be an excellent dish for the busiest or the laziest of the times.

There are a number of variations to this recipe. We convey you the simplest one which wants simply 20 minutes to half-an-hour to cook dinner.

This is The Recipe For Gujarati-Type Masala Rice:

Components:

Cooked rice- 2 cups

Potato- 1 cup (small cubes)

Carrot-peas-bean- half-cup (small cubes) (non-obligatory)

Ghee- 2 tablespoon

Inexperienced cardamom- 2

Cloves- Three-Four

Cinnamon- 1 stick

Turmeric powder- lower than half teaspoon

Pink chilli powder- half teaspoon

Hing- half teaspoon

Cumin- half teaspoon

Garam masala powder- half teaspoon

Lemon juice as per style

Salt as per style

Technique:

Warmth ghee in a pan and add hing, cardamom, cloves, cinnamon and cumin. Allow them to mood.

Now, add potato and different greens and fry them will turmeric and salt, until they flip smooth.

Add the cooked rice to it and sprinkle crimson chilli powder, garam masala powder and salt (if wanted). Give all the pieces a very good combine.

Shut the lid and put one thing heavy on it. Let the spices infuse on low flame, for 10 minutes (dum approach).

Open the lid and add lime juice to it.

Serve this spicy rice with easy yogurt or boondi raita.

Variations: You might also add small bite-sized cauliflower, peanuts, cashew, coriander powder and many others to the rice to make it but extra flavourful.

Completely satisfied cooking!