Almond and Vegetable Rice Recipe

Ingredients

Silvered Almonds      ½ cup
Ground Almonds       ¼ cup
Basmati rice soaked and drained      1 cup
Medium Potato      1 (peeled)
Capsicum green (seeded and diced)      ½ cup
Zucchini diced      ½ cup
Carrots thinly sliced      1/3 cup
French beans chopped      1/3 cup
Green Peas shelled      1/3cup
Oil
Salt to taste
Cumin seeds 1 teaspoon
Dried red chilli
Garam Masala powder ½ tsp
Fresh Coriander leaves coarsely chopped.

Method

Heat three tablespoons oil in a deep non-stick pan. Add silvered almonds and saute till golden, drain on absorbent paper. Sprinkle a little salt, mix well and set aside. In the same pan, add one more tablespoon oil and heat. Add potatoes and saute until golden brown. Drain on absorbent paper and set aside. Add the remaining oil in the same pan and heat. Add cumin seeds and red chilli and saute till brown. Add capsicum, zucchini and rice. Mix well and cook for two minutes. Add two and a half cups water, ground almonds, salt and garam masala powder. Mix well and bring it to a boil on high heat. Add carrots, beans and green peas. Mix well, cover and cook on low heat for twenty to twenty-five minutes or until all the liquid is absorbed. Switch off heat and let it stand for another five minutes. Remove cover and add fried almonds and potatoes. Mix well. Serve hot garnished with coriander leaves.