Ingredients
Vegetable Oil1 tablespoon- Garlic, crushed1 clove
- Medium-sized brown onion, finely chopped1 piece
Garam Masala2 teaspoons- Medium-sized tomatoes, diced400 grams
- Medium-sized potato, diced into 1 cm cubes200 grams
- Medium-sized carrot, roughly chopped240 grams
Water125 ml- Medium zucchini, roughly chopped2 pieces
- Medium sweet pepper, finely chopped1 piece
- Onion, brown, finely chopped150 grams
Basmati Rice300 grams- Cardamom, crushed pods8 pods
- Red chili powder0.5 teaspoon
- Turmeric, ground0.3 teaspoon
- Additional water375 ml
- Raisins40 grams
Steps
- 1
Heat half of the oil in a large pot. Sauté the garlic and chopped onion, stirring until the onion softens. Then add the garam masala and cook while stirring for one minute. Add the unstrained tomatoes, potato, carrot, and water, and bring the mixture to a boil. Reduce the heat and cover, cooking for about 10 minutes. Add the zucchini and sweet pepper and simmer for about 10 minutes or until the vegetables are tender.
10 minRequired Tools:🍳large pot - 2
Meanwhile, heat the remaining oil in a medium pot. Sauté the chopped onion, stirring until it softens. Add the rice and spice mixture and cook while stirring until fragrant. Then add the additional water and raisins, stirring and bringing the mixture to a boil. Reduce the heat and cover, cooking for about 15 minutes until the rice is slightly tender and absorbs the liquid.
15 minRequired Tools:🍳medium pot - 3
Place half of the rice mixture in a 2-liter (8-cup) serving dish and top with the vegetable mixture and the remaining rice mixture.
5 min
Nutrition Facts
Vegetable Oilper 100gGaram Masalaper 100gWaterper 100gBasmati Riceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.