Curry Rice with Vegetables

Wael Al-TamimiCuisinier

Ingrédients

• 2 1/2 cups basmati rice
  2.5 cup
• 1 cup frozen peas
  1 cup
• 4 tablespoons butter
  4 tablespoon
• 4 tablespoons oil
  4 tablespoon
• 1 large onion, finely chopped
  1 piece
• 1 green pepper, diced
  1 piece
• 1 red bell pepper, diced
  1 piece
• 2 tomatoes, finely chopped
  2 piece
• 1 tablespoon curry
  1 tablespoon
• 2 bay leaves
  2 leaf
• 1 cinnamon stick
  1 stick
• 6 cardamom pods
  6 pod
• 2 teaspoons salt
  2 teaspoon
• 3 1/2 cups water
  3.5 cup
• 1/4 cup toasted pine nuts
  0.3 cup
• 1/4 cup toasted almonds
  0.3 cup

Mesures

1. 1

   Heat the oil and butter in a pot, add the onion and stir until it wilts and turns golden.

   Matériel requis:

   🍳

   pot

   5 minutes
2. 2

   Add the red and green peppers until they wilt, then add the chopped tomatoes.

   5 minutes
3. 3

   Add the curry, bay leaves, cinnamon, cardamom, and salt, and stir until all the ingredients are well combined.

   5 minutes
4. 4

   Add the rice to the vegetables (after washing it thoroughly) and gently stir until it mixes with the other ingredients, then add the water and stir gently.

   5 minutes
5. 5

   Place the pot on high heat until the water boils, then reduce the heat, cover the pot, and let the rice simmer on low heat for 10 minutes until the water level has decreased by half.

   10 minutes
6. 6

   Add the peas and stir a little until they are distributed with the rice.

   5 minutes
7. 7

   Replace the lid on the pot and let it cook for 25 minutes until fully cooked.

   25 minutes
8. 8

   Serve the rice on a plate and garnish with nuts. Enjoy your meal.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques