You are not opening tinned or canned foods. You are not working with dehydrated items. But actually stirring fresh and juicy fruits and vegetables.
I bought a few carrots and cauliflower today, and a quick yet filling lunch that I could think of was a fried rice.
It turns out so good always that I had to share its recipe today.
Lets begin with my favorite Carrot and Cauliflower Fried Rice!
Ingredients:
- 1.5 cups rice
- 1 small cauliflower cut into small florets
- 1 large carrot cut into small pieces
- 4-5 green chillies
- 1 tsp. zeera/cumin seeds
- 1 tsp. sauf/fennel seeds
- 1 tsp. sugar
- 2 elaichi/cardamom
- 2 cinnamon sticks
- 1 star anise
- salt to taste
- vegetable oil/ghee for cooking
Method:
Heat some oil or ghee in a large biryani handi.
Temper cumin and fennel seeds till light brown.
Add the cauliflowers, cinnamon, cardamom and star anise.
On high heat, fry till cauliflower develops some brown color.
Now add chopped carrots, green chillies, salt and sugar.
Fry and cook till the vegetables are 70 percent done.
Now add washed and drained rice.
Sauté for 1-2 minutes on high heat or till you hear rice crackling.
Add water judiciously.
Cover the vessel and cook on low heat till rice cooks and water is absorbed completely.
Serve hot.
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