cut up come onions, ginger, garlic. fry lightly with some spices (I have been liking panch puran lately with some extra cumin, coriander and turmeric.)
Add as much cubed potato and floretified cauliflower as you want, plus one can (whatever size) of chick peas, drained and rinsed, to the pot. Add salt and a quarter cup of water. Simmer for like 20 minutes or something.....
Which gives you time to make the basmatti you've been soaking this whole time. Drain the basmatti, and add 1.3 to 1.5 parts water per part rice. Boil, covered with a small bit of some kinda fat. Let it boil until it's dry as you like it. "Rice scab" is tasty, so don't worry too much - but keep it on pretty low to be safe. Once it's cooked, I like to add some peas, but you needn't if you don't want to. If you add some saffron, it's yellow!
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Add as much cubed potato and floretified cauliflower as you want, plus one can (whatever size) of chick peas, drained and rinsed, to the pot. Add salt and a quarter cup of water. Simmer for like 20 minutes or something.....
Which gives you time to make the basmatti you've been soaking this whole time. Drain the basmatti, and add 1.3 to 1.5 parts water per part rice. Boil, covered with a small bit of some kinda fat. Let it boil until it's dry as you like it. "Rice scab" is tasty, so don't worry too much - but keep it on pretty low to be safe. Once it's cooked, I like to add some peas, but you needn't if you don't want to. If you add some saffron, it's yellow!
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