So What is different about this rice from just a thoran-rice? Well, the flavor for one and when you try it, you too will not say this is thoran rice :)
- Cooked & cooled Basmati Rice - 2 plates ( Pls dont use mushy or overcooked rice)
- Asparagus- 1 lb chopped into rounds (discard the fibrous bottom part of the stem)
- Thai green chillies - 2 medium slit
- Garlic- 1-2 large cloves minced
- Red Onion - 1/2 medium diced small
- Cumin/Jeera - 1 1/2 Tbsp
- Almonds/ Walnuts - 10 diced
- Turmeric- 1/4 tsp
- Salt - as needed
- Water- 2 Tbsp
- Olive oil - 2 Tbsp
Once you have the rice cooled and have 2 plates of it ready, then
- In a non stick saucepan, heat up 1 Tbsp olive oil and splutter Cumin seeds for about 10 secs. Add the diced almonds and stir it about till the almonds turn slightly golden.
- Nest, add the minced garlic and the slit green chillies- saute it till the garlic is beginning to turn golden, the chillies will look almost crisped - Then add in the finely diced Onion and saute it well.
- Once onion is sauteed, add the chopped asparagus along with turmeric and salt.
- Next, sprinkle 2 Tbsp water, close with a tight lid and cook it through- approx 5-7 minutes. Asparagus cooks really fast and can turn mushy if unattended. The vegetable must retain a bite to it. Check for salt and the asparagus must be cooked just done - remove from heat. There will be a bit of water at the bottom of the pan, its okay - we will use it with the rice.
- Using a wide saute pan that can hold the rice, heat up 1 Tbsp Olive oil - and splutter 1/2 Tbsp Cumin and when it turns golden, sprinkle some salt and stir it about and immediately add in the cooled rice in batches...mix it up well.
- Lower heat and move the rice to the sides; Add the cooked asparagus (with any remaining water) and fold in the rice gently. Turn off the flame after 1 minute.