The quickly prepared Indian seasoned rice warms you up after winter outdoor activities. The recipe is mildly hot and is also suitable for children, but you can easily reduce the heat to suit your own taste:
- choosing an even milder chili pepper
- by leaving the chili peppers in large pieces, for example by halving only lengthwise, which makes it easier to pick them out of the food
- using less Garam Masala
In addition, I recommend vegan crème fraîche as a companion to this dish, as it softens the heat of the dish and also acts as a sauce.
I have taken a model for the recipe From the Feasting At Home recipe but at the same time simplified the recipe and made it vegan. The original recipe is flavored with ghee, but you can replace it with vegan with butter flavored rapeseed oil. You should buy butter-flavored rapeseed oil for your cupboard anyway, because it goes well with so many dishes!
This recipe works best with rice that is very loose so that it can be mixed evenly with the vegetables and spices. You should cook the rice in plenty of water and pour off the excess water at the end. I don't usually cook rice this way, but it works for this recipe. You should cook the other ingredients first and only the rice at the end, so that the rice doesn't have time to dry out and harden while waiting. It's better that other food waits for the rice than the other way around.Tulosta
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