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Title: Beet & Green Pepper Pulao
Categories: Indian, Pilafs
Yield: 1 Batch
3 tb Ghee
2 Bay leaves
1 lg Beet; sliced
1 tb Lemon juice
1 tb Cilantro; chopped
2 c Brown rice; pre-soaked
1 Onion; sliced
1/2 ts Mustard seeds
2 lg Green peppers
2 Brown cardamom pods; crushed
3 3/4 c Water
Salt
Heat ghee in a saucepan and fry the onion until golden. Add bay
leaves, cardamom, and mustard and saute for 2 to 3 minutes. Stir in
the beet and green pepper and fry for another 2 minutes or so. Add
the rice and water together with the seasoning and bring to boil and
cook for about 10 minutes. Lower the heat, sprinkle with the lemon
juice and coriander, cover the pan and simmer for another 10 to 15
minutes until the rice is cooked and the water has evaporated. Serve
hot.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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