Party Menu – Easy Vegetable Fried Rice & Yogurt Raita
Vegetable fried rice with fresh yogurt Raita is what I count upon for a quick meal when unexpected guests arrive at home. There are countless ways this humble recipe can be prepared using various spice mixes and veggies to go in it. But my favorite is this simple recipe of fried rice cooked using Basmati rice, seasonal veggies and a few spices. For my mega party too, I chose the same recipe and it came out very flavorful and delicious. I served this vegetable rice with fresh Yogurt Raita.
- 3 kg Basmati rice
- 1 kg mixed veggies
- 1/2 kg Onion
- 2 big cinnamon sticks
- 3-4 Bay leaves
- 20 Cloves
- 1 tbsp Peppercorns
- 3 cups of vegetable Oil
- Salt as desired
- 3 liter of water
Vegetables for the recipe;
- Sweet corn
- French Beans
- Fresh Peas
Method: Wash the rice thrice with clean water and soak it for 2 hours before cooking. Wash and dice carrots and french beans into very thin wedges. Slice capsicum in small pieces.
Peel and slice the onions and refrigerate covering with a cellophane wrap overnight.
Heat oil in a large skillet and add clove, peppercorn, cinnamon stick and bay leaves in it. Fry it for a second and add sliced onions. Fry till the onions are translucent. Add all the diced veggies and stir till they are half cooked.
If you are cooking for a few, add the rice in the veggie mix and cook for a couple of minutes before adding water.
Since this is mega meal, many will not have such large vessels to do the cooking. I cook the rice in batches in my 12 liters pressure cooker. It takes about 4 rounds to finish the whole batch of rice.
A rough measure is to add one cup of water to one cup of rice and cook exactly for one whistle. This ensures that the rice is half cooked and comes out fluffy.
I have a large tub in which I transfer all the cooked rice and then mix the already cooked veggies. And cover the tub with a cellophane wrap to complete the cooking in the steam.
Transfer the cooked vegetable rice in large stainless steel vessel. Take a flat tawa and put it on slow flame. Keep the rice vessel on a the hot tawa till you serve the rice. This will keep the rice warm and further cook the rice keeping the flavors intact.
- 2 liters on Milk
- 1/2 kg Carrots
- Boondi (chickpea flour balls)
- salt as desired
- Roasted cumin seeds powder
- Chilli powder as desired
- Salt as desired
- Coriander leaves to garnish
Method: Boil milk the previous night and set for curds overnight. Peel and grate the carrots and refrigerate a day before. Boondi is a crsip snack made with chickpea flour and deep fried in hot oil.
Mix the grated carrots one hour before serving. And add the Boondis just before serving the Raita.
In the hustle bustle of the marathon cooking, I forgot to take picture of a single serving of the mixed vegetable fried rice with Raita 🙁
The most important tools in cooking for such mega parties is large vessels. Make sure you have a few before planning for these marathon cooking.
You need a large refrigerator and lots of space to store all the foods, veggies and fruits prepared a day before.
Check out the other recipes for the party here;