1. Heat oil in a pot. 2. Once its hot, add the cardamoms and bay leaves. 3. Stir-fry for 20 seconds then add garlic and onions. 4. Sprinkle a few drops of water to prevent onions from sticking to the bottom of the pan. Stir-fry until the raw smell of garlic is gone and the onions are lightly browned. 5. Add carrots and continue to stir-fry for 5 minutes, uncovered. You may sprinkle a few drops of water to prevent the food from sticking to the bottom of the pot. 6. Add turmeric, red chilli and black pepper powders. Mix well and stir-fry for 2 minutes. 7. Add the drained brown rice and jasmine rice and mix well. 8. Toss in the cube of Maggi vegetable stock with onion and thyme as well as oregano. 9. You do not have to add salt as the cube of stock contains sufficient. 10. Stir in water and bring to a boil. 11. Lower heat, cover and cook until the water is absorbed and the rice is ready to eat. 12. You may garnish with parsley or corriander leaves before serving, if desired. 13. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
