Summary

Ingredients

• 2 onions)
• 4 garlic clove (s)
• 2 carrot (s)
• 2 bell peppers, red and green
• 1 tomato (s), peeled
• 0.5 ½ bunch coriander greens
• 50 g raisins
• 200 g peas, reen
• 3 tablespoon ghee
• 1 teaspoon Garam Masala spice mix
• 250 g rice
• 0.5 liter ½ vegetable stock
• 1 teaspoon salt
• 1 small Can saffron

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Instructions

1. Peel and finely dice the onions and garlic cloves. Peel the carrots and cut into thin sticks. Clean and core the peppers and cut into small cubes. Core the tomato and dice the pulp. Wash the coriander leaves, toss to dry, pluck from the stalks and chop. Pour hot water over the raisins and let them soak briefly.
2. Heat the ghee in a large saucepan. Sauté the onions and garlic, stirring constantly. Scatter garam masala and rice and roast for a few minutes. Pour in the vegetable stock, salt and season with saffron. After the first boil, close the pot with a lid and simmer the rice for about 10 minutes. Then fold the prepared vegetables together with the peas, the squeezed raisins and the coriander leaves into the rice. Cook the rice pot without the lid for another 5 minutes.
3. Tip: Serve this fine rice pot either with chapatis or with various curries.