Tangy Pickle Rice Recipe

Mouth-watering and delicious, this tangy pickle rice is a fun dish to prepare and eat. Packed with veggies and beautiful flavours, have it for lazy lunch or fun night dinner.

Ingredients

1. 1 Cup Basmati Rice
2. 2 medium sized Potatoes, boiled, peeled and cut into wedges
3. 2-3 Carrots, julienned
4. 1 medium sized Onion, sliced lengthwise
5. 1 cup Fresh peas
6. 2 tbsp Cee pee Mix Pickle
7. 1 tsp Ginger and Garlic Paste
8. 2 tbsp Cooking Oil
9. 1 tsp Cee Pee Cumin Seeds
10. ½ tsp Cee Pee Turmeric Powder
11. 1 tbsp Fersh Coriander Leaves, finely chopped
12. Salt to taste

Method

1. Wash and rinse the rice until you get clear water.
2. Boil two cups of water. While water is boiling, blend mix pickle with a blender and keep aside.
3. In a pressure cooker, heat some oil, add jeera and let it crackle. Put in onions and sauté them until they turn translucent.
4. Next, add garlic ginger paste, and turmeric powder. Cook until the rawness of the garlic is gone.
5. Now add pickle paste and cook for another two minutes.
6. It is time to add veggies in the cooker. Mix well so as all the veggies are well coated with spices. Adjust the salt and spice level.
7. Add rice and boiled water in cooker. Mix evenly and gently. Pressure-cook the rice for 2 whistles.
8. Let the pressure release naturally and fluff the rice with a fork.
9. Transfer the rice in a serving dish, garnish with coriander leaves and serve fresh with raita of your choice.

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