This Sri Lankan recipe is from the City Times newspaper. I love the burst of fresh cardamom flavour in this…simply creates wonders on the tongue!!
Ingredients: [‘basmati rice’, ‘peas’, ‘carrots’, ‘corn kernels’, ‘beans’, ‘ghee’, ‘cardamoms’, ‘ramps’, ‘curry leaves’, ‘vegetable stock cube’, ‘beetroots’, ‘salt’]
Quantity of Ingredients: [“500 g long-grain basmati rice, soaked in water and drained “,”50 g peas”,”50 g carrots, cut in small pieces “,”100 g corn kernels”,”50 g beans, cut into 1 1/2 cm pieces “,”4 tablespoons ghee or 4 tablespoons oil”,”4 cardamoms”,” ramps”,”3 -5 curry leaves”,”1 vegetable stock cube”,”50 g boiled beetroots, cut into small pieces “,” salt”]
Number of Servings: 5
Steps: [‘Heat ghee/oil in a pot.’, ‘Put rampe, cardamoms and curry leaves in it.’, ‘Once these are fried and the aroma of cardamoms is wafting through your kitchen, add the drained rice, 5 cups of water, the cube of vegetable stock and salt.’, “You may omit salt if you wish- it’s a personal preference, really, because in my opinion, the stock cube already contains sufficent salt.”, ‘Cover.’, ‘Cook till the rice is boiled.’, ‘Add remaining ingredients, except beetroot, and cook on low flame till the rice is completely cooked alongwith the veggies.’, “Remove from flame once it’s ready.”, ‘Garnish with beetroot and serve hot.’]