Indian vegetable rice with fried onions

Name: Indian vegetable rice with fried onions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Basmati rice; 1 cauliflower; 4 Onions; 1 piece(s) (à ca. 3 cm) Ginger; 200 g Potatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Curry; 1 Cinnamon stick; 2 TABLESPOONS Sugar; 150 g Greek cream yoghurt

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Rice pan with a difference: this delicious specimen has come a long way. The recipe comes all the way from India - including the traditional trick for extra-light rice that you can't afford to miss.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Basmati rice
1 cauliflower
4 Onions
1 piece(s) (à ca. 3 cm) Ginger
200 g Potatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Curry
1 Cinnamon stick
2 TABLESPOONS Sugar
150 g Greek cream yoghurt

Directions

1
Rinse rice with cold water. Cover with 300 ml water and soak for about 20 minutes. Clean and wash the cauliflower and divide it into florets. Peel onions and ginger and dice finely. Peel and wash potatoes and cut them into cubes of about 2 cm.
2
Heat 2 tablespoons of oil in a frying pan. Sauté the ginger and half the onions in it. Add potatoes and cauliflower. Season with salt and pepper. Add rice with soaking water, curry and cinnamon stick. Add 200 ml boiling water and simmer covered for about 10 minutes.
3
For the fried onions, heat 2 tbsp. oil in a frying pan. Brown the remaining onions in it. Sprinkle sugar over them and let them caramelize. Pour the onions over the rice. Serve with yoghurt.
4
First cut the ginger into thin slices, then into strips and finally into cubes.