1. Dissolve 2 cubes of Maggi vegetable stock with onions in 4 cups of water in a large pot. 2. Bring to a boil. 3. Allow it to simmer until the cubes are completely dissolved, then remove from flame, cover and keep aside. 4. Heat oil in another pot on medium-high flame. 5. Once it is hot, toss in the garlic and onion. 6. Saute until the raw smell of garlic is gone and the onions turn golden brown. 7. Toss in the bell pepper and stir-fry for 5 minutes on medium-high flame. 8. Add celery and cook, stirring every so often, for 7 minutes or so, on medium flame. 9. Add the prepared broth, hot sauce, rice, cardamom pods and black peppercorns. 10. Stir well and bring to a full boil. 11. Lower flame, add 1 cup of spring onions (both white and green parts) and mix well. 12. Cover the pot partially with a lid. 13. Allow to cook on medium flame until the broth has been completely absorbed by the rice. 14. Garnish with the remaining spring onions. 15. Cover and keep aside for 10 minutes. 16. Serve hot. 17. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
