I had been to Namadhari fresh recently and happened to taste sprouted rice served with tamrind and corriander chutney and it was just awesome. I carried home the taste and wanted to try something similar to it. It should not be called as veg biryani or pulov, but should be called Veggie rice, where vegetables dominate the most.
This dish will be enjoyed by veggie lovers and I loved eating it after I cooked and this is how I prepared it.
Cook basamathi rice or regular rice, so that they are spread across and not sticking to each other. Once they are cooked, spread them in a basin, keep under the fan with a tspn of ghee.
Take a non stick kadai, add 3tbspn oil, once the oil is hot, add 2tspn saunf, 2tspn ajwain, 1tbspn ginger garlic paste. Saute it and add 2 md sliced onions. Sprinkle little salt and and ensure onions are now golden brown. Now add 1md potato, small pieces, 1 md cup sprouted green peas, 1 large cup cauliflower. (ensure cauliflower is soaked in salt water for 15mins to kill and remove the worms in it). Add little water and allow it to cook for 10mins. Check if the potato and cauli is half baked. Now add finely chopped tomatoes and mix well. We can now add 1tspn amchur pdr, 1 tspn dhaniya pdr and mix them well with the veggies. Now add finely 8-9 leaves of chopped pudina, 1tspn kasturi methi and mix them well.
Add this veggie mix on the rice and mix well and garnish them corriander.
Now this is not done.. we need to prepare a chutney or raitha and its a simple recipe.
Take 1md cup curd, slightly sour, to get the tangy taste. Pinch of salt, and hing. Grind 8-9 pudina leaves, 4-5 curry leaves and 1 chilli with very little water. Strain the juice from the grinded mixture and mix it with curd and serve it with the veggie rice. This is just awesome and finger licking good.
This dish will be enjoyed by veggie lovers and I loved eating it after I cooked and this is how I prepared it.
Cook basamathi rice or regular rice, so that they are spread across and not sticking to each other. Once they are cooked, spread them in a basin, keep under the fan with a tspn of ghee.
Take a non stick kadai, add 3tbspn oil, once the oil is hot, add 2tspn saunf, 2tspn ajwain, 1tbspn ginger garlic paste. Saute it and add 2 md sliced onions. Sprinkle little salt and and ensure onions are now golden brown. Now add 1md potato, small pieces, 1 md cup sprouted green peas, 1 large cup cauliflower. (ensure cauliflower is soaked in salt water for 15mins to kill and remove the worms in it). Add little water and allow it to cook for 10mins. Check if the potato and cauli is half baked. Now add finely chopped tomatoes and mix well. We can now add 1tspn amchur pdr, 1 tspn dhaniya pdr and mix them well with the veggies. Now add finely 8-9 leaves of chopped pudina, 1tspn kasturi methi and mix them well.
Add this veggie mix on the rice and mix well and garnish them corriander.
Now this is not done.. we need to prepare a chutney or raitha and its a simple recipe.
Take 1md cup curd, slightly sour, to get the tangy taste. Pinch of salt, and hing. Grind 8-9 pudina leaves, 4-5 curry leaves and 1 chilli with very little water. Strain the juice from the grinded mixture and mix it with curd and serve it with the veggie rice. This is just awesome and finger licking good.
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