Ingredients
- 1 tablespoon olive oil
- 1 tablespoon chilli flakes
- 1 finely onion, sliced
- 1 large yellow capsicum, sliced
- 1 large red capsicum, sliced
- 1 cup rice
- 100 grams chickpeas, soaked and boiled
- 1 big or 2 small brinjals, cubed
- 200 grams green beans, cut into 1 inch pieces
- ½ cup tomato purée
- 1 vegetable soup cube
- 1 teaspoon saffron soaked in a little hot water
- 200 grams mushrooms, sliced
- Salt to taste
Preparation
- Heat oil. Add chilli flakes till they splutter.
- Add onion and capsicums and sauté for 5 minutes.
- Add rice and sauté again for 5 minutes.
- Add chickpeas, brinjals, and green beans along tomato purée, soup cube, saffron and 2 cups water.
-
Mid-way, add mushrooms and salt. Cook till done.
Serve with chilli flakes and whole fresh spring onions.