Ingredients:
1/4 cup basmati rice or 1/4 cup long grain rice
1/2 cup water
1/4 teaspoon cumin seeds or 1/4 teaspoon sesame seeds
salt
1/2 cup buttermilk or 1/2 cup curds or 1/2 cup skim milk yogurt ( I use curds)
1/8 teaspoon red chili powder
1/8-1/4 teaspoon salt
pepper
1 small green bell peppers, cut into wedges
1/2 small tomatoes, sliced into 1/4 ” rings
1/4 small onions, coarsely chopped
1/3 cup broccoli florets
1 tablespoon coriander leaves ( to garnish)
Directions:
In a glass bowl, whisk the buttermilk or curds with the salt, red chilli powder and pepper.
Taste, and add more of the seasonings if required.
Add all the veggies, except corriander, to the bowl, and make sure that they are covered by the marinade; move them around if necessary.
Cover and refrigerate for at least 15-30 minutes (the longer you let them marinate, the more flavoured the veggies will be).
After 30 minutes, remove the veggies from the marinade and arrange them on a flat baking dish, reserving the marinade for later.
Roast in a preheated oven (300 C) for 15 minutes, or until the veggies are as tender as you want them.
While the veggies are roasting, toast the cumin or sesame seeds lightly in a saucepan over medium heat.
Wash the rice well, and add it, along with the water and salt (to taste) to the saucepan containing the toasted seeds.
Bring to a boil, lower flame, cover, and cook for 10 minutes, or until rice is cooked; remove from flame, fluff up with a fork, and set aside Once the veggies are done, add them to the cooked rice, toss, season with salt and pepper if necessary, garish with corriander, and serve hot!
Use the marinade as a side, or pour it over the top of the rice for a spicy twist!
Servings: 1
Time preparation: 40 min.
Time total: 55 min.