This is a very popular dish in India. This is a simple but tasty rice item which can be served with pride to family and guests. This is very popular with my kids. Many version of this is available in the net. My version is a bit personalized according to the needs of my family and also it does not use any kind of sauces available in the market.
Fried Rice
Ingredients
4 cups of Rice
150 gms of fresh French Beans
1 small sized Carrot
1 small sized Green Capsicum
1 floret of Garlic
4 eggs
White Pepper Powder as required ( you can also uses Black pepper powder, only thing is that the black pepper powder will be visible in the prepared item, whereas white pepper powder will just give the pepper flavour)
Salt to taste
1 and 1/2 cups of oil
Enough Water for cooking rice
Preparations before cooking :
Prick rice clean. Wash thoroughly. Drain.
Cut the washed beans in a slighlty angled way but thin pieces. Julienne the carrots. Chop the capsicum finely, after removing the seeds. Cut the cabbage finely.
Wash and drain the cashew and kismis.
Method :
Heat Oil in a pan.. Add ghee into this. Fry the cashew and kismis over low heat and remove from oil. Drain.
Deep fry the onions and carrots separately. Remove and drain.
In the same pan, add the drained rice. Fry well so that each rice gets coated with oil and ghee and should be slightly reddish.
In the meantime, take a thick bottomed pan. Add the measured quantity of water, salt to taste and all the whole spices. Bring to boil.
Add the fried rice into the water. Close with lid.
Once the water is totally absorbed, pour the milk in circular motion over the rice and place back the lid. Wait for a few minutes. Mix the rice well. Make sure to be very feathery but reach the bottom of the pan while mixing.
Once the rice is cooked, add the fried cashews, kismis, onions carrots and mint leaves. Close the lid and put off the flame. Let it sit for about half an hour before serving.
Serve hot with a non-vegetarian thick gravy, raith and pickle,
N.B. : If you are using the tradional indian cooking method wherein you use coal or wood as fuel, remove the heat from beneath. take some still burning charcoal(“kanal” in Malayalam) and put them on the closed lid. This acts like a dum and makes the rice perfect and tastier.
My Experiments with Tastes 