|
|
|
 |
Corn, Peas, and Tomato Fried Rice |
|
Serves: 4
Print this Recipe
(Makki, Muttar, aur Tamatar ka Pullao)
Category: Vegetarian Pilafs, Vegan
Makes 4 to 6 servings
This is a simple dish, generally made with peas, but I often mix in corn for added interest and color.
4 cups (1 recipe) Steamed Basmati Rice (Absorption Method)
1 teaspoon peanut oil
2 tablespoons peeled minced fresh ginger
1 clove fresh garlic clove, minced
1 to 3 fresh green chili peppers, such as serrano, minced with seeds
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 tablespoon ground dried curry leaves
1 teaspoon ground dried fenugreek leaves
1 teaspoon ground dried mint leaves
1/4 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 1/2 cups frozen green peas, thawed
1 1/2 cups frozen corn kernels, thawed
1 small onion, finely chopped
1 teaspoon salt, or to taste
1 large tomato, coarsely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
1. Prepare the rice. Then heat the oil in a large nonstick wok or skillet over medium-high heat and cook the ginger, garlic, and green chili peppers, stirring, about 1 minute. Add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the curry leaves, fenugreek leaves, mint leaves, turmeric, and asafoetida and stir 30 seconds.
2. Add the peas, corn, onion, and salt and stir until golden, about 5 minutes. Add the tomato and cilantro, then carefully mix in the cooked rice. Cover and cook over low heat about 5 minutes to blend the flavors. Transfer to a platter and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basmati Pilaf with Caramelized Onions and Broccoli
Basmati Rice with Whole Spices
Basmati and Wild Rice Pilaf with Roasted Nuts
Boiled Basmati Rice
Brown Basmati Rice with Asafoetida
Coorgi Yogurt Rice
Corn, Peas, and Tomato Fried Rice
Cranberry Pilaf
Creamy Cracked Wheat with Mixed Lentils and Beans
Creamy Cracked Wheat, Rice, and Mung Beans
Creamy Rice and Mixed Vegetables with Spinach Ribbons
Creamy Rice and Split Mung Beans with Cumin Seeds
Garlic Shrimp Pilaf with Coconut Milk
Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds
Goan Coconut Milk Pilaf
Grilled Bell Pepper Fried Rice
Hyderabadi Layered Rice with Cooked Chicken
Hyderabadi Layered Rice with Marinated Chicken
Hyderabadi Layered Rice with Mixed Vegetables
Kashmiri Mixed Vegetable Pilaf
Layered Rice with Eggplant and Coconut
Layered Rice with Fragrant Lamb Chops
Layered Rice with Fragrant Mixed Nuts and Saffron
Layered Rice with Lamb and Apricots
Lemon Rice
Long-Grain Rice with Roasted Peanuts
Madras-Style Spicy Eggplant Rice
Mixed Cauliflower Pilaf
Mixed Vegetable Pilaf
Moist Ground Lamb Pilaf
Morel Mushroom Pilaf with Pistachios and Silver Leaves
Pilaf-Style Rice and Yellow Mung Beans with Ginger
Pilaf-Style Tapioca Pearls
Potato, Coconut, and Yogurt Fried Rice
Pressed Rice Flakes with Peas and Potatoes
Pressed Rice Flakes with Tamarind
Punjabi Green Chickpea Pilaf
Quick Cilantro-Garlic Pilaf with Peas
Quick Soybean Pilaf
Roasted Fresh Fenugreek Leave Pilaf
Roasted Saffron Basmati Rice
Royal Fresh and Dried Fruit Pilaf
Savory Saffron and Almond Rice
Simple Cumin Basmati Rice
Simple Lamb Pilaf
South Indian Mustard and Asafoetida Pilaf
South Indian Sesame Rice
South Indian Tamarind Rice
Spicy Chicken Pilaf
Spinach and Red Bell Pepper Pilaf
Steamed Basmati Rice (Absorption Method)
Steamed Basmati Rice with Dry-Roasted Spices
Steamed Turmeric and Red Peppercorn Basmati Rice
Stir-Fried Indian Vermicelli with Coconut and Vegetables
Stir-Fried Mushrooms and Red Chard Pilaf
Stir-Fried Spicy Semolina
Tangy South Indian Rice and Pigeon Peas
Tofu and Chickpea Pilaf
Yogurt and Cashew Rice
Spicy North Indian Egg Curry
* Rice
Steamed Green Basmati Rice
|
|
|
