A spicy and aromatic dish of classic Indian cuisine has a warming effect, quickly saturates and does not contain VGP, gluten, so it can be consumed in fasting. In India, curry is used in many dishes: it helps the body fight viral diseases and colds, ignites the digestive fire and speeds up the metabolism.
Curry rice is quick and easy to prepare.
Ingredients:
- Basmati rice - 200 g.
- Seasoning "Curry" (not spicy) - 3 tsp.
- Carrots - 1 pc.
- Tomato - 1 pc.
- Small zucchini - 1 pc.
- Bulgarian pepper - 1 pc.
- Salt - 1 tbsp l.
- Black pepper - ½ tsp.
- Frying oil - 2 tsp.
Curry rice: a step by step recipe
Step 1:
Rinse the rice in advance so that the drained water becomes clear. Can be soaked in clean water for several hours or overnight. Heat a deep skillet or saucepan, melt butter (ghee or coconut for frying) and add 1 tsp. curry. Heat the seasoning for 1 minute. Add carrots grated on a coarse grater and fry for 3-5 minutes.
Step 2:
Cut the tomato (you can remove the peel from it, but I leave it), bell pepper and zucchini into small cubes (if the zucchini is young, you can directly with the skin). Add to carrots and fry, stirring occasionally, for another 5-7 minutes.
Step 3:
Add the washed rice to the vegetables and fry it for 3-5 minutes, stirring occasionally, so that it absorbs the juice of the curry vegetables.
Step 4:
Fill the rice with 2 cups (600 ml) of hot water, add the remaining 2 tsp. curry, salt, pepper for spiciness (if necessary). Cover with a lid and cook, stirring occasionally, for another 15-20 minutes until tender. We try the rice: if ready, turn it off and insist for another 10 minutes.
Our Indian style curry rice is ready!
Healthy meal!
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