Ingredients
- 2 cups rice
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon garlic, crushed
- 150 grams cabbage, grated
- 150 grams carrots, grated
- ½ teaspoon pepper powder
- salt
Preparation
- Cook rice in water to which a little oil and salt have been added. Throw away the water so the grains separate. Keep aside.
- Heat oil. Add cumin and garlic. Sauté.
- Add cabbage and carrots. Sauté till tender.
- Add a little water if needed and cover with a lid.
- Add the rice, pepper and salt. Mix well.
-
Cook on low flame till moisture evaporates.
Serve with Moong Dal Palak, pickle and papad.