64. MUSTARD RICE

INGREDIENTS
1. Basmati (Long Grain) Rice 1 cup
2. Cooking Oil…1 tbs
3. Black Mustard Seeds (large)… 1 tsp
4. Chopped garlic 1 tbsp
5. Curry Patta leaves from 3 twigs, washed and chopped
6. Heeng.. a pinch
7. Peas & cut carrots...1 cup
8. Salt ½ tsp (to be adjusted as per taste)
9. Green chillies 2 chopped finely (optional)

METHOD

1. Soak rice for half an hour. Drain the water.

2. Heat oil in a heavy bottom pan. Add mustard seeds and          heeng till they start crackling. Add chopped garlic, heeng,      curry patta leaves and green chillies and stir a little.

3. Add peas & carrots mix, rice, salt and two cups of water.

4. When water starts boiling, reduce the heat/flame to                minimum and cover the pan with a lid.

5. Stir it only once after ten minutes. Keep checking up until rice gets cooked. (One can check it by mashing a grain of rice between one’s thumb and index finger.)

Serve hot. 

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