Ingredients for Fried rice topped with green veggies
- 1 1/2 cups Basmati rice
- 3 tbsp ghee
- 1 tbsp sesame seed oil
- 1 tsp fennel seeds
- 1/4 teaspoon Fenugreek seeds
- 10 Clove
- 1 inch Cinnamon stick
- 1 bayleaf
- 10 Cardamom
- 1 inch Ginger, grated
- 1/4 teaspoon asafetida powder
- 2 tbspButter
- 1 tsp cumin seeds
- 1.2 cup curry leaves
- 1 tsp turmeric powder
- 1 tsp kastoori Methi
- 1 tspSaffron
- 2 Green chilies, chopped
- 1/2 cup Coriander leaves. Finely chopped
- Veggies:
- !/2 c green onion bulb, chopped
- 1 c green onion leaves, chopped
- 3 c thinly sliced cabbage
- 1 c celery step chopped
- 1/2 c celery leaves
- 3 cbroccoli florets, blanched
- required Salt
- Fried rice
Cooking Instructions for making Fried rice topped with green veggies
Collect the necessary ingredients. Place near the cooking area
Collect the necessary ingredients. Place near the cooking area
Soak the rice in 3 cups of water for 20 minutes, strain. Place the rice with 3c of water in a rice cooker, Turn on the cooker. Cooker will automatically turn off when the rice is cooked, When rice is cooking attend to rest of the chores
Blanch broccoli florets. Boil water with a pinchh of salt in a saucepan over high heat. Then add broccoli. Let it boil for 2 minutes. Remove with a slotted spoon, drain, and then add to icy water for a few minutes. This will stop the cooking; broccoli will remain green. Drain; transfer the broccoli to a bowl
Over medium heat, heat oil in a skillet; add and temper cumin seeds, asafetida and a pinch of turmeric. About 2 minutes. Add green chilies, and curry leaves; roast for a minute. Add green chilies, ginger, curry leaves, and cook for 2 minutes. Then add cabbage, celery leaves and diced stems, ½ c green onions chopped leaves, and bulb. Do not cover. Stir now and then. Do not overcook. Veggies should remain green and crisp. Continue cooking over medium heat for 5-6 minutes. Add blanched broccoli
Stir in kastoori methi (dried fragrant fenugreek leaves). Mix together. Do not add salt at this point. Turn off the heat. Transfer the stir fried veggies to a plate
Melt ghee in a saucepan (kadai) over medium heat – 1 minute. Add cumin seeds, fenugreek seeds, ginger, green chilies, hing, cloves, bay leaf, cinnamon, cardamom and fry for 2 minutes. Add curry leaves, turmeric powder; cook for 1 minute. Add the cooked rice, fry until the rice turns crisp and aromatic. Transfer the fried rice to a bowl or a plate.
Keep the fried rice and the cooked veggies separately until you are ready to serve. At the time of serving top the fried rice with stir fried veggies. Add salt, mix; taste. Garnish with chopped cilantro, remaining chopped green onion leaves.
Serve with onion raitha, chips or papads. Have a good celebration with friends and family
Tips: Unless it is absolutely necessary do not use high heat for cooking. Use good technique to preserve nutrients, color and texture. Stie frying veggies is the best method ocf cooking veggies. Do not overcook veggies; veggies should retain their natural color. Blanching broccoli will keep it green. Do not throw the water away; you can use it as vegetable stock when making a soup or stew.
Leave a Reply