Hello and welcome to Archana’s Rasoi. We’re making Spiced Rice today. It is a served at weddings, festivals and auspicious occasions. If you’re wondering how to make this Spiced Rice, stay tuned to Archana’s Rasoi! Today, we’re making Spiced Rice, sufficient for 4-5 people. It’s always made with other dishes, so the quantity keeps this in mind. Let’s go over the ingredients: Water, oil, chopped vegetables: brinjal, gerkins, carrots and peas. 1 cup washed rice, 3-4 onions, finely chopped, salt to taste, 1/2 tsp asafoetida, 1 tsp garam masala, 1 tsp ginger-garlic-green chilli paste Goda masala, 1/4 turmeric, 1 tsp mix masala, coriander for garnish Heat 3-4 tbsp oil. Add 1/4 tsp asafoetida, 1/4 (to 1/2) tsp turmeric, 1 tsp garam masala, 1 tbsp ginger-garlic-green chilli paste and 1 tsp goda masala 1 tsp mix masala, coriander and chopped onions Now adding salt, to taste. We’ll mix these well. Let the onions fry a bit. The main flavours of Spiced Rice are with the garam and goda masala Leave the onions slightly undercooked. After it fries a little, we add all the chopped vegetables Mix everything properly. All the vegetables need to be covered with the masala. Next, add the washed rice to the pan Now for the water. As a rule of thumb, add twice the water to the rice used. For 1 bowl rice, we add 2 bowls of water We now mix everything well. On a high flame, we’ll let the rice cook. Cover the pan with a lid for about 10 minutes or till the rice cooks. When the water boils, turn the heat down and let it steam The Spiced Rice is ready, so, turn the flame off. We’ll now transfer the rice to a dish. Garnish with coriander. Traditionally, Spiced Rice is served with grated coconut, coriander and cashews too! Serve piping hot! I’m hungry now! Hope you’ve subscribed to India Food Network. If you have variations to Spiced Rice, write to me,
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