| | Preparation | : | 25 minutes | | Cooking Time | : | 25 minutes | | | | For the Baskets | | Basumati Rice | : | 2 Cups | | Whole frozen corn | : | 1 packet | | capsicum | : | 1 | | Large Tamato | : | 1 | | Carrot | : | 2 | | Spring Onions | : | 3 | | Onion | : | 1 | | Curry power | | 2 tsp | | Ghee | : | 2 tsp | | Salt | : | to taste | | | | | Past | | Green Chillies | : | 4 | | Ginger | : | 25 mm | | Garlic Cloves | : | 6 | |
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| | Preparation | | Boil the rice. Each grain of the cooked rice should be separate. Open the packet of corn and thaw in a colander. Cut all the vegetables into small pieces. Chop the leaves of spring onions. Heat the ghee in a vessel and fry the onion for a little time. Add the paste and fry for 3 minutes. Add the curry powder and fry again for 1 minute. Add the tomatoes, capsicum, carrot, and spring onions and cook again for 3 minutes. Add the corn, rice and salt and cook for 5 minutes. | |
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