Bengali vegetable fried rice
A light and flavourful rice recipe with vegatable and dry fruits from the Bengali cuisine
Equipment
- Shallow cooking pot with lid
Ingredients
- 2 cups Basmati rice soaked for 15 minutes
- 1 cup carrots diced
- 1 cup French beans chopped 1 cm in length
- 1 cup peas fresh or frozen
- 3-4 fresh gren chillis slit (optional)
- 6-7 cashews
- 8-10 raisins
- 1 bay leaf
- 2-3 pods cardamon
- 2 inch cinamon stick
- 2-3 cloves
- 2 tsp sugar
- 2 tsp garam masala
- 2 tsp crushed black pepper
- 2 tsp salt or to taste
- 2 tbsp ghee
Instructions
- Rinse the rice well and set it to cook in a pot with 6 cups water, until 90% cooked. Drain and set aside to cool
- Keep all your veggies and dry fruits ready
- Heat the ghee and when it melts add the whole spices
- When they turn fragrant, add the cashews and raisins. Saute until the cashews turn golden and the raisins puff up
- Add the vegetables, saute them on high heat for 4-5 minutes
- Add the cooked and drained rice, the spice powders along with the salt
- Mix well, but gently, and add the chillis
- Mix again, cover and cook it on a low flame for 10-12 minutes or until the rice is completely cooked
- Serve the Bengali vegetable fried rice hot, with a curry or dal. Enjoy!
Notes
- When cooking the rice with the vegetables, ensure to do so over low heat and covered
- Keep stirring the rice intermittently while cooking, with the veggies, to prevent it from sticking to the base of the pot
- Be gentle while stirring so as to prevent breaking the rice grains
- cm - centimeter
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres