Riz aux légumes

Ingrédients

• 15 cups of left over rice
• 1/2 yellow pepper diced
• 3 chestnut mushrooms - diced
• 1/2 courgette diced
• 1 carrot diced
• 1 onion diced
• 1 tbsp sunflower oil
• pinch of asafoetida (optional)
• 5-6 curry leaves (optional)
• 4 garlic cloves - chopped
• 1 mild green chilli - chopped
• 1/2 tsp @rajahspices biriyani masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1-2 tsp lemon juice (or to your taste)
• 1/4 tsp salt (to your taste - and depending on how much salt you put in your rice)

Préparation

1. 1

   --- Steps ---

2. 2

   Heat oil in a wok/fry pan

3. 3

   Add asafoetida, cumin seeds & curry leaves and allow to crackle

4. 4

   Add chilli & garlic & sauté for 1 minute

5. 5

   Add the vegetables (apart from the mushrooms-they cook quicker) & continue to cook for 3-5 minutes over a medium heat

6. 6

   Next, add the mushrooms, dry spices, salt, lemon juice, stir together & cook for a further 3 minutes

7. 7

   Add the rice, toss everything together

8. 8

   Garnish with coriander & enjoy