Ingredients:
4 cups cooked and cooled rice (brown or white)
1 Tbs canola oil
1Tbs butter or margarine
1 (small piece) cinnamon stick
12-15 curry leaves
2-3 green cardamom pods
2-3 cloves
1 onion finely diced
2 large carrots grated
1 red bell pepper finely diced
1-2 green chile finely diced
1 tbs grated ginger
1 tbs grated garlic
red chili flakes (to taste)
1 cup frozen peas
Note:
Always remember that you can remove cardamom, cloves or cinnamon sticks before serving dish. They are not fun to eat directly. Curry leaves are fine to eat.
Directions:
Cook rice and have it waiting. I do recommend the basmati variety because of it's nutty flavor. Heat oil and butter in large frying pan and add cinnamon stick, curry leaves, cardamom pods and cloves for 30-45 seconds.
Next add onion, garlic and ginger (season with a little salt). Saute for 2-3 minutes until onions start to soften. Then add the peppers, chilies and carrots and season with a little salt. Saute for another 4-5 minutes.
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