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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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serve with chicken broast Ingredients:
1 onion, chopped |
300 g carrots, peeled and grated |
2 tomatoes (puree in blender) |
salt, o taste |
2 tablespoons ruz bukhari masala |
300 g rice, washed and soaked |
20 almonds |
20 raisins |
20 cashew nuts (halved) |
2 tablespoons oil |
1 can chickpeas, drained and washed |
Directions:
1. heat the oil in pot and fry all nuts until golden.and remove from pot.
2. now add onion and fry for 2 mins now add carrots masala and tomato puree and mix it well.
3. now add water add 600ml water and bring it boil now add rice.
4. when water almost finish then add nuts and chickpeas and leave for 15 minutes.
5. serve hot.
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