INGREDIENTS
1½ CUPS AkSHITA TIBAR BASMATI RICE, SOAKED AND DRAINED
1 MEDIUM CARROT, FINELY CHOPPED
12-15 FRENCH BEANS, FINELY CHOPPED
¼ MEDIUM CABBAGE, FINELY CHOPPED
1 MEDIUM GREEN CAPSICUM, FINELY CHOPPED
SALT TO TASTE
1 TEASPOON OIL
5-6 GARLIC CLOVES, FINELY CHOPPED
1 TEASPOON SOY SAUCE
½ TEASPOON VINEGAR
CHOPPED SPRING ONION GREENS FOR GARNISHING
INSTRUCTIONS
- BOIL SUFFICIENT WATER IN A DEEP NON-STICK PAN. ADD SALT AND AKSHITA TIBAR BASMATI RICE, COVER AND COOK TILL THE RICE IS 3/4 COOKED. STRAIN AND SET ASIDE.
- HEAT OIL IN A NON-STICK PAN. ADD CHOPPED GARLIC AND SAUTÉ FOR TWO MINUTES. ADD CARROT, FRENCH BEANS, CABBAGE AND GREEN CAPSICUM, MIX AND SAUTÉ FOR 2 MINUTES.
- ADD COOKED RICE, SOY SAUCE, SALT AND VINEGAR, TOSS TO MIX AND COOK FOR A MINUTE. MIX WELL AND LET IT GET HEATED
- TRANSFER ONTO A SERVING PLATE AND SERVE HOT, GARNISHED WITH CHOPPED SPRING ONION GREENS.
