Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 1-2
Source: Jehangir Mehta
- 1 cup Basmati rice (rinsed)
- 4 Bayleaves
- 4 Cloves
- 1 Lemon
- 12 larger tomatoes
- 2 red bell peppers
- 4 garlic cloves
- 2 long Thai red chilis (or pepper or choice)
- ½ cup water
- 2 cups herb stems (optional)
- Summer squash
- 2 Tbl. spoon olive oil
- 1 Tbl. spoon ginger (chopped)
- 3 Jalapeño peppers (sliced)
Purée tomatoes, peppers, garlic, water and herbs.
In a sauce pot or rice cooker, add the purée to the rice with the spices.
Squeeze he juice of lemon to the rice as well as add the whole lemon.
Bring to boil.
Cover and cook for 18 minutes on low flame.
In a skillet add the olive oil, ginger and jalapeños and sauté for 3 minutes.
Sauté the squash and zucchini for 2 minutes and add to rice.
Cut extra tomatoes and sprinkle with edible flowers to garnish.
Add to cooked rice and toss.