Fried Rice w/Govindabhog

Ingredients:

• Rice (cooked and cooled down) - 2 cups
• Whole Garam Masala (Cinnamon, Cardamom & Cloves) – 2:1:1
• Mixed Vegetables (e.g. peas, carrots, beans, cauliflower)- 1 cup
• Cashews & Raisins - a handful
• Ghee (clarified butter)- 1.5 tsp
• Lemon juice - a few drops
• Canola oil or any other Vegetable oil – 1 tbsp
• Salt – to taste
• Sugar – a pinch or 1/8th tsp
• Saffron Strands(Optional) – a few mainly for garnish

Method:

My experiment with this basic fried rice had been to make it whiter and more fragrant. The key to increase the fragrance is to use more fragrant rice like “Govindabhog” instead of Basmati. Again, Basmati works well, but better fragrant rice would yield the aroma which would actually create that difference.

• As mentioned above, the rice needs to be cooled down completely before cooking.
• Heat the wok or the vessel that you will be cooking in.
• Put the canola oil and 1 tsp of ghee on it.
• Once the oil is hot, put in the whole garam masala into it and turn the heat to medium.
• Let them sizzle and then splutter.
• Put in all the veggies and stir fry till they are cooked; but do not let them lose their color or crunchiness. For example, try to fry the carrots first, followed by the beans and lastly the peas. Sometimes it is recommended that you steam the veggies beforehand till semi-done and then just lightly fry them.
• Stir in the cashews and raisins and let them fry for a brief time.
• Put in the rice and lower the heat a little bit more. Add the seasonings along with the lemon juice.
• Mix the rice and veggies uniformly.
• Stir in the remaining ghee into the rice just before turning off the heat.
• Enjoy!!!

 Notes: The rice could be cooked either in the microwave or on the stove top. If you are cooking in the microwave, you may cook it along with the salt, sugar and the lemon juice. This can help in achieving uniformity in taste.

If you are using saffron, do not stir in the saffron, else it can overpower the aroma of the rice. Just sprinkle it for garnishing.