Recipes

Ingredients

1. 4 ounces basmati rice
2. 2 tablespoon olive oil
3. 1 teaspoon mustard seeds
4. ¼ teaspoon cumin seeds
5. pinch of asafoetida or hing
6. 2 oz frozen mixed vegetables
7. 1 teaspoon salt
8. 2 teaspoon fresh grated ginger
9. 2 cups or 400ml water
10. ½ cup raisins (optional)

Directions

1. Heat a heavy bottom saucepan
2. Add olive oil, mustard seeds and cumin seeds and let the seeds pop
3. Add vegetables, salt, hing and ginger.
4. Stir thoroughly
5. Add raisins, water and rice
6. Reduced temperature, cover pan
7. Cook for 20 to 30 mins or until rice thoroughly cooked, stirring every 10 mins

Related Recipes

• 
  Khoresht karafs (celery casserole)
• 
  Spinach pie
• 
  Fennel and potato stir-fry with peanuts
• 
  Green bean sabji with chickpea flour
• 
  Falafel-type burgers
• 
  Cracked bulgar wheat with red kidney beans
• 
  Courgette delice
• 
  Cannelloni
• 
  Beans in a piquant sauce
• 
  Aubergine pepper stew