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Categories:
canola oil red potato red bell pepper garlic cumin seeds ground turmeric red pepper bay leaves broccoli florets cauliflower florets corn white basmati rice almonds Garam Masala butter
Viewed: 59 - Published at: 6 years agoIngredients
- 3 Tbs. canola oil, divided
- 1 red potato, peeled and diced (1 cup)
- 1 medium red bell pepper, diced (1 cup)
- 3 cloves garlic, minced (1 Tbs.)
- 1 1/2 tsp. whole cumin seeds
- 1 1/2 tsp. ground turmeric
- 1/4 tsp. red pepper flakes
- 2 bay leaves
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 1 cup fresh or frozen corn kernels
- 1 cup white basmati rice
- 1/4 cup toasted slivered almonds, optional
- 1 1/2 tsp. Garam Masala
- 1 1/2 Tbs. melted butter or ghee
Method
- Heat large skillet over medium-high heat.
- Add 2 Tbs.
- oil and potato.
- Cook 2 minutes.
- Add bell pepper, and saute 6 minutes, or until diced potato is golden.
- Transfer to bowl, and set aside.
- Add remaining 1 Tbs.
- oil, garlic, cumin, turmeric, red pepper flakes, and bay leaves to wok or skillet.
- Saute 30 seconds.
- Add broccoli, cauliflower, and corn, and saute 30 seconds.
- Add rice and 2 cups water.
- Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid has been absorbed.
- Remove from heat, and let stand 2 minutes, then fluff with fork.
- Stir in almonds, if using, and potato mixture.
- Mix Garam Masala with melted butter; drizzle over pilaf.
