Fruit Cake
– 1 cup basmati rice – 1 ½ cups water – 1 cup grated carrots – 1 onion, sliced – 2 green chilies, slit – 1 tsp mustard seeds – 1 tsp cumin seeds – 1 tbsp oil or ghee – A few curry leaves – Salt to taste – Chopped coriander for garnish
Wash and soak basmati rice for 15–20 minutes. Drain and set aside. Grate carrots and slice onions thinly. Keep all spices and herbs ready to use.
Heat oil or ghee in a pan. Add mustard seeds, let them splutter. Then add cumin seeds, curry leaves, and green chilies. Sauté for a few seconds.
Add sliced onions and cook until they turn soft and golden. Stir in the grated carrots and sauté for about 3–4 minutes until slightly tender.
Add the soaked rice and gently mix to coat with spices and veggies. Pour water and add salt to taste. Stir once and bring to a boil.
Once it boils, reduce heat to low. Cover with a lid and cook for 10–12 minutes until rice is done and water is absorbed completely.
Turn off the heat and let it rest for 5 minutes. Fluff gently with a fork, garnish with chopped coriander, and serve hot with raita or pickle.
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