1. Heat oil in a non-stick skillet. 2. Add bay leaf, cinnamon stick, curry leaves and cardamoms. 3. Then toss in the onions and ginger. 4. Stir-fry until golden brown. 5. Add the carrots and tomatoes. 6. Saute until the tomatoes are softened. 7. Add salt and 4 cups of water. 8. Note:You can also use Maggi vegetable broth with onions or chicken broth as a substitute instead of water if you want a more flavourful dish. 9. Add drained rice, raisins, peppercorns and tomato puree. 10. Stir well. 11. Bring to a boil. 12. Lower flame and cook on a simmer until all the water/broth has been absorbed by the rice. 13. Stir in lemon juice. 14. Garnish with corriander leaves. 15. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
