Every morning is a puzzle to me, what to cook today for my hubby’s box? There are several factors that influence my morning lunch – it should be healthy, quick-to-make, easy, preferably a single-pot meal and most importantly should have a whole lot of fresh vegetables in it. Well, at the end of it, it should taste delicious 🙂
G-6 rice is one such lunch-box recipe that satisfies all my criteria. And the good thing about it is, it can be customized as per the vegetables available at home. I make it with yard long beans, cluster beans, green beans, green peas, spring onion greens and green bell pepper. We can also add zucchini, basil and any leafy vegetables like spinach, mint and coriander. See how healthy it is? That is the reason I love preparing this for lunch-box. I simply pack it with a tangy dal on the side and the lunch-box is good to go 🙂 Make this once, you will be glad you made it 😀
Preparation time: 15 mins
Cooking time: 20 mins
Yard long beans/barabati – ¼ cup (cut into small pieces)
Green beans – ¼ cup (cut into small pieces)
Cluster beans/goru-chikkudukaya – 1/8 cup (cut into small pieces)
Green capsicum/bell pepper – 1/8 cup (Julienne cut)
Green peas/mutter – ¼ cup
Spring onion greens – 2 tbsp (finely chopped)
Rice – 1 cup, raw (regular or basmati)
Ginger-garlic paste – 1 tbsp
Garam masala powder – 1 tbsp
Pepper powder – 1 tsp
Dry mango powder/amchur – 1 tsp
Corinader-cumin powder – 1 tsp
Green chili – 1 tsp (very finely chopped)
Cumin seeds – 1 tbsp
Cloves – 3
Green cardamom – 2
Peppercorns – 1 tsp
Oil – 1 tsp
- Add 2 cups water to the rice along with salt to taste. Also, add cloves, cardamom and peppercorns. Pressure cook this till rice is completely cooked. Set aside.
- In a big wok/skillet, heat oil and add the cumin seeds. Let them fry till they become aromatic.
- Add the green chili and ginger-garlic paste. Fry for a minute.
- Add all the green vegetables along with ½ cup water. Add salt to taste and cook covered till the vegetables are almost done.
- Then add the garam masala powder, pepper powder, dry mango powder, coriander-cumin powder and give a good mix. Make sure there is no moisture left in the vegetables.
- Then add the cooked rice and combine well.
- Remove from heat and just before serving garnish with more spring onion greens. Serve with any dal or curry on the side.