ROSE
08-16-2011, 03:59 PM
http://i56.tinypic.com/ixdtue.jpg
1/4 cup oil
2 1/2 tablespoons butter
125 grams peas
125 grams mushrooms, sliced
100 grams carrots, grated
25 grams pickled cucumber (gherkins)
100 grams beans, french chopped
125 grams sweet corns
1 large onion, cut into small cubes
4 onions, spring thinly sliced
4 tablespoons soy sauce
Salt to taste
750 grams rice, Pakistani basmati
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Heat oil and butter and stirfry peas, mushrooms, carrots, pickled cucumber, beans, sweet corn, onion, spring onion, Soya sauce and salt.
Cook for 3-4 minutes.
Add the rice and mix with vegetables. Fry both over medium heat for two minutes.
Add 1 1/2 liters boiling water. Stir and bring to boil.
Lower heat and place on heavy iron plate for 15 minutes with lid covered.
Stir once after 8-10 minutes.
Serve in a wellheated dish.
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1/4 cup oil
2 1/2 tablespoons butter
125 grams peas
125 grams mushrooms, sliced
100 grams carrots, grated
25 grams pickled cucumber (gherkins)
100 grams beans, french chopped
125 grams sweet corns
1 large onion, cut into small cubes
4 onions, spring thinly sliced
4 tablespoons soy sauce
Salt to taste
750 grams rice, Pakistani basmati
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Heat oil and butter and stirfry peas, mushrooms, carrots, pickled cucumber, beans, sweet corn, onion, spring onion, Soya sauce and salt.
Cook for 3-4 minutes.
Add the rice and mix with vegetables. Fry both over medium heat for two minutes.
Add 1 1/2 liters boiling water. Stir and bring to boil.
Lower heat and place on heavy iron plate for 15 minutes with lid covered.
Stir once after 8-10 minutes.
Serve in a wellheated dish.
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