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Kohinoor Basmati Rice cooked succulently with zucchinis with a hint of mustard and a dash of lemon. This rice can be consumed with pickle, yogurt or a plain soup as well.

  • 1 cup rice
  • 2 cups water
  • 1 cup shredded zucchini (with skin)
  • 1 tablespoon of oil
  • 1 teaspoon of butter
  • 1/2 teaspoon cumin seed (jeera)
  • 1/2 teaspoon black mustard seed (rai)
  • 4 red peppers whole
  • 2 Bay leaves (tejpatta)
  • 1/2 teaspoon of salt
  • Small piece of cinnamon stick about 1/2 inch (dal chini)
  • 1 teaspoon of lemon juice
  • Heat the oil and butter in a heavy saucepan over medium high heat. Test the heat by adding one cumin seed to oil; if the cumin cracks right away oil is ready.
  • Add cumin seeds and mustard seeds to the oil. After seeds crack add red pepper and bay leaves. 
  • Add rice and stir-fry for about 2 minutes.
  • Add water, zucchini, salt and lemon juice. Stir and bring to boil.
  • After rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.
  • Serve as is, with soup, yogurt, and pickle.

Not reviewed yet

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