250 ml (1 cup) Spekko India Gate Classic Basmati Rice
750 ml (3 cups) boiling water
5 ml (1 tsp) salt
125 ml (½ cup) mint leaves, chopped
125 ml (½ cup) dhania leaves, chopped
10 ml (2 tsp) crushed garlic
1 green chilli, finely chopped (optional)
4 baby marrows, sliced
250 ml (1 cup) frozen peas
125 ml (1/2 cup) endamame beans (optional)Â
5 ml (1 tsp) salt
50 ml ghee or butter
10 ml (2 tsp) cumin seeds
boiling water to soak rice
Method
Place rice in a bowl and top with boiling water. Allow to soak for 10 – 15 minutes. This process allows the rice grains to expand releasing the starch. Give a good rinse and keep aside.
To cook, heat the 3 cups of boiling water and salt in a heavy pot. Add soaked rice and boil for 12 – 15 minutes until finger soft but firm. Drain and rinse, leave aside.
Heat a griddle pan and grill the baby marrows. Set aside.
Mix the mint, dhania, garlic, chilli, beans, peas and salt together.
In a non-stick pan heat the ghee or butter. Add the cumin seeds and sizzle for 1 – 2 minutes.
Add the blended greens and sauté until cooked.
With a fork, lightly mix the green mixture into the rice.
To re-heat, place the rice in a glass bowl, cover and microwave for 4 – 5 minutes on 100% power.
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