Flavors of India

Vegetable Muri Ghanto (Rice Curry)

Ingredients

• Gobinda Bhog Rice or any flavored rice: -              1cup
• Potato (medium size):-                                            4 piece 
• Ginger paste: -                                                       1tablespoon
• Tomato (slice in four pieces):-                                 1 piece
• Green chilies: -                                                       3-4 pieces
• Cumin Seeds: -                                                      1/2 teaspoon  
• Red Chili Powder (if you want):-                            1/2 teaspoon
• Kashmiri red Chili Powder: -                                 1 teaspoon
• Cumin Powder: -                                                   1/2teaspoon
• Coriander Powder: -                                              1teaspoon
• Turmeric Powder: -                                                1/2teaspoon
• Bay leaves: -                                                          2 pieces
• Green Cardamom: -                                               2 pieces
• Cinnamon: -                                                           1 inch.
• Cloves: -                                                                4-5
• Mace (jaitri):-                                                         1/6 tsp.
• Cashew: -                                                               4-5
• Raisin: -                                                                  9-10
• Oil: -                                                                      1Cup (150gm)
• Ghee (if you want):-                                                1teaspoon
• Sugar: -                                                                   1/3teaspoon
• Salt: -                                                                       to taste

Process:

 

 

1. Wash the rice very well, drain the water and keep aside.
2. Cut the potatoes in cube pieces. Crushed the green cardamom, cinnamon, cloves, mace and keep aside.
3. Full heat the oil in a pan and add the bay leaves, cumin seeds and crushed garam mashala one by one and fry for 15-20 seconds. When it smells, add the potatoes, turmeric powder and salt in it and mix well.
4. When the color of potatoes should take up a bit of brownish; add the rice and fry for 3-4 minutes.
5. Now, add the ginger paste, tomato and green chili and fry again for 2-3 minutes
6. Add ¼ cup water, all the powders of ingredients, and sugar in it & cook for 2-3min.
7. When it becomes dry add about 2cups of water and stirs well.
8. Cover and let it cook for 10 minutes on low flame.
9. Take it off the flame and add the ghee when the potato well cooked.
10.  Serve hot with Rice or Roti or Paratha.