Ingredients:
- Chopped onions
- 1/2 cup Carrots
- 1 cup Red bell pepper (seeded, cut into 2-inch-long strips)
- 1 cup Green Bell pepper (seeded, cut into 2-inch-long strips)
- 1/3 cup Frozen green peas
- 3 Green onion
- 10 Snow peas
- 3 Tomato (Peeled, seeded and chopped)
- 2 Garlic cloves (minced)
- 1/2 teaspoon Cumin powder
- 1 tsp Turmeric Powder
- 1/2 tsp Dried Thyme
- 1/2 tsp Chili powder
- 1 tsp Pepper powder
- 2 tsp Salt
- 1/2 cup Rice
- 5 cups Vegetable stock or Water
- 2 tbsp Olive oil
- 10 Saffron strands
- 2 tbsp Parsley
Steps:
In a wok, heat the extra virgin olive oil over medium high heat.
Add onion, bell peppers and carrot reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent.
Then add garlic, green onion, peas, snow peas, saffron and tomatoes and simmer for 10 minutes more.
To this add Turmeric Powder, cumin powder, thyme, chili powder and salt and cook for another 2 minutes.
Stir in the rice and 3 cup water (use stock as water replacement if you want) and bring to a boil. Lower heat to medium low and simmer for 40 minutes, until most of the stock is absorbed.
Add remaining water and cook the rice until done.
To serve, decorate with lemon wedges and chopped parsley.
For Desi Twist, serve it with Crispy Masaleydaar (Spiced) Fried Fish and mint raita