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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (200g) Recipe makes 2 servings The following items or measurements are not included below: 500 g mixed vegetables |
||
| Calories 503 | ||
| Calories from Fat 140 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.6g | 23% | |
| Saturated Fat 5.8g | 29% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 1073mg | 44% | |
| Potassium 943mg | 26% | |
| Total Carbohydrate 78.0g | 26% | |
| Dietary Fiber 9.4g | 37% | |
| Sugars 7.2g | ||
| Protein 14.2g | 28% | |
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Ingredients
- 2 cups cooked basmati rice
- 500 g mixed vegetables (you choose from green beans, peas, sweet peppers, mushrooms, or anything else you fancy in fried ric)
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- 3 teaspoons ghee
- 8-10 garlic cloves, minced
- 1/4 cup cashews
Directions
1
Cut all the vegetables into long pieces.2
Pour the ghee in the frying pan and add the garlic and cashews, stirring until slightly browned.3
Add the vegetables and fry until they are fully cooked.4
Add the spices, adjusting to your taste.5
Add rice, stirring well to coat with the spices, and fry until heated through and well mixed.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: caromello
On Jun 10, 2009
Thank you for this recipe! I was looking for a rice dish (using cooked rice) to serve with my Moroccan Chicken and this was just what I was looking for! Just the right balance of spice, salt, and sweet.
From: Sharon123
On Feb 5, 2009
I used leftover Indian rice and added the spices and cashews to make a great dish! Thanks! Made for the Asian Indian tag.
From: Charishma Ramchandani
On Oct 11, 2002
Splendid! I halved this recipe and made it today for lunch. I used a combo of the following vegetables:carrots, greenpeas, mushrooms and tofu. The combination of the masalas was very nice- not spicy and really good. I started off with heating oil in a skillet, then added a chopped onion and the garlic. Stir-fried till the onion was golden-brown and the raw smell of garlic was gone. Then, added in all the vegetables alongwith 5-6 mint(pudina) leaves and cooked for about 5-6 minutes. Then, added in the masalas, mixed well, added rice, a tsp. of basil(dried), 1/4 tsp. of oregano(dried), 1/2 tsp. of rosemary(dried) and 4 cups of Maggi vegetable broth with onions. Brought it to a boil, then reduced heat and partially covered and cooked it till done. I garnished it with 2-3 pudina leaves. Tasted wonderful served HOT!
From: love4culinary
On Feb 23, 2005
Wow. WOW! That is the only word coming to mind at the moment! This rice is absolutely fabulous. I'll admit... I had long grain rice already made in the fridge that I desperately needed to use before it wasnt fresh anymore. First, I will say that basmati would have really made this above and beyond. Its hard to even imagine it could be any better, but basmati would have made it so. For veggies, I used peas, caramelized onions and cauliflower. Yes....cauliflower. I know my choice of veggies might be strange, but the flavors were AMAZING. I used what I had on hand and it worked out quite well. The only thing I added extra as far as spices are concerned was just a small shake of cumin seeds..and they went SO well. The cashew nuts added a great flare to the texture aspect of this dish. Thank you SO much for this recipe. I will definitely make this again, and would serve it to guests for sure.
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