Mix Vegetable Fried rice. Fried rice with all the seasonal vegetables. An aromatic, no onion garlic and easy to make rice dish from Bengali cuisine. You will love the delectable taste and flavour.
Fried carrots, French beans, cauliflower, green peas ,cashew nuts and raisins made this rice absolutely delicious. You can use whatever vegetables you like and available. And the rice is flavored with whole spices and Bengali garam masala.
You can serve this fried rice with any curry or
To get some more recipes from Bengali cuisine click here.
And for some more rice recipes click on the name below.
3. Carrot rice
4. Mexican rice
6. Mint rice
9. Korean rice
11. Easy pulao
12. Saffron rice
Monday again and our 281 #Foodiemonday bloghop theme is Variety Rice Special suggested by Narmadha who blog at Nams Corner. Narmadha is a very talented blogger. I always love her authentic South Indian recipes. I have bookmarked her Veg lunch menu and Curry leaves rice to try. I am sure you will love to visit her space for more authentic, innovative and healthy recipes.
This fried rice recipe is very simple and easy to make. Its a no onion garlic recipe but you can use sliced onion if you want. After adding whole spices add sliced onion with chopped green chilli and fry. When onion becomes golden brown add green peas. You can also make it with leftover rice but rice shouldn’t be over cooked. I have used carrots, French beans, cauliflower and green peas. If you don’t like any of these vegetables you can omit it.
Basmati Rice – 1 cup
Carrot – 2
French beans – 100 gram
Cauliflower florets – 1/2 cup
Green peas – 1/2 cup
Green chilli – 3, finely chopped
Green cardamom – 4
Cinnamon – 1 inch piece
Cloves – 4
Bay leaf – 2
Cumin seeds – 1/2 teaspoon
Refined oil – 2 tablespoon
Ghee or clarified butter – 2 tablespoon
Salt – 1 & 1/2 teaspoon or to taste
Sugar – 2 teaspoon or taste
Bengali garam masala – 1/2 teaspoon
1. Rinse the rice well. Soak in water for 15 minutes. Drain the water and keep aside.
2. Heat sufficient water in a pan. When water starts to rolling boil add the rice. Stir and cook until rice becomes soft. Rice shouldn’t be mushy. Keep checking, remove from heat when 90 percent cooked. Check the rice by pressing between your fingers. Strain the rice immediately on a colander to drain the water well.
3. Spread the rice on a plate to cool down. Add salt and sugar and mix well. Add sugar according to your taste. I have used 2 and 1/2 teaspoon sugar, but you can use less sugar. But don’t skip it, add at least 1 teaspoon for taste. Be careful, rice shouldn’t be broken.
4. Wash all the vegetables well. Chop French beans into 1/2 inch pieces. Peel the carrots. Chop into small cubes. Cut the cauliflower into small florets.
5. Marinate the carrots, beans and cauliflower florets with little salt.
6. Crush green cardamom, cinnamon and cloves in a mortar pestle.
7. Heat ghee and oil in a pan or wok. Fry the carrot cubes. Transfer fried carrots to a plate.
8. Now fry the French beans for 1 – 2 minutes. Beans should be remain green. Remove the fried beans from oil.
9. Fry the cauliflower florets till golden brown and remove from oil.
10. Fry the cashew nuts till golden brown and remove from oil. Fry the raisins. When raisins starts to fluff up immediately remove from oil. You can use the raisins without frying if you want.
11. Add cumin seeds, bay leaves, crushed cardamom, cinnamon and cloves in the same oil ghee mixture. When cumin seeds starts to splutter and green peas and finely chopped green chilli. Sprinkle little salt. Saute till green peas becomes tender. To add onion see notes.
12. Now add rice, fried cashew nuts, raisins and all the fried vegetables. Mix well.
13. Fry for 2 – 3 minutes. Stir gently. Rice should be intact. Add 1/2 teaspoon Bengali garam masala powder, mix well and switch off the heat. Your Bengali style fried rice is ready. Serve hot with kosha chicken, fish kalia, dum aloo, dim kosha, chhanar dalna, mutton curry, chutney or any curry.
1. You can use sliced onion if you want. Add sliced onion after adding cumin, bay leaves, cardamom, cinnamon and cloves and fry. Add green peas when onion becomes light brown.
2. Add green chilli according to your taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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