For the Rice
2 cups Basmati Rice
1 bay leaf
1 tsp cinnamon powder
1 tsp black pepper powder
1/2 tsp salt
1 tsp oil
To mix with rice
1 cup capsicum cut lengthwise
3/4 cup diced carrot
2 finely diced onions / 1 cup chopped spring onion
10 soy chunks
1/2 cup green peas
1/2 cup sweetcorn
1/2 cup spring onion greens
1/2 cup chopped baby corn
5 chopped garlic cloves
1 tsp ginger garlic paste
2 tsp coriander leaves for garnishing
3-4 tablespoon oil, preferably olive oil
1 bay leaf
1/2 inch cinnamon stick
1 tsp soy sauce
2 tsp green chili sauce
2 tsp tomato sauce
1 veg Maggi cube
1 tablespoon Amul butter
Par boil the rice in 6 cups water by adding all the ingredients in the For Rice section above.
Spread the rice on a colander/strainer and let it dry.
Sprinkle cinnamon and pepper powder on the rice.
Boil the soy chunks and sweet corn, drain the water and keep aside.
In a kadai, add oil. To that add the spices like bay leaf, peppercorns,cloves and fry for some time.
Add onion and fry till it becomes mushy. Add the chopped garlic and fry. Then add ginger-garlic paste and fry for 1 minute by closing the lid of the kadai.
Now add the veges one by one and fry. First add carrot, then capsicum, then babycorn and fry till the veges are done. Keep the kadai covered. It will take around 10-15 Min’s for the veges to be cooked.
Then add the chopped soy chunks, sweet corn and green peas. Add the spring onion greens.
Now add the sauces and the Maggi cube. Mix everything properly and let it simmer for 5 Min’s.
Add the cooked rice and toss it.Be careful not to break the rice grains while tossing. Add salt according to taste and butter. Garnish with chopped coriander leaves.
Note: 1) Always cook on low flame.
2) French beans and cabbage may also be added to this rice. Choice of veges is yours.