Rice with Peas and Vegetables

Ingredients

• 3 cups long-grain rice
• 3 cups green peas
• mixed-color bell peppers
• 2 pieces medium carrots
• as desired meat
• almonds
• pine nuts
• 1 tablespoon ghee
• half a cup corn oil
• 1 tablespoon black pepper
• 1.5 tablespoons salt
• 2 cubes Maggi cubes
• about 3 liters water
• 3 cups basmati rice

Instructions

1. Wash the rice in a bowl using cold water only.
2. Bring about 3 liters of water to a boil in a pot over the heat.
3. Add the rice to the pot of abundantly boiling water over high heat and leave it for about 8 minutes, until cooked.
4. Drain the rice in a colander and rinse it with cold water, then leave it in the colander until fully drained.
5. Place about half a cup of oil in a frying pan or pot over the heat.
6. Fry the meat in the frying pan or pot with a little salt and pepper.
7. If the meat is tough, boil it beforehand in a pot before frying.
8. Add the carrots first to the frying pan or pot and stir them briefly, as they are firmer than the other vegetables.
9. Add the Maggi cubes to the frying pan or pot and stir them with the meat and vegetables.
10. Add the peas to the frying pan or pot and stir them gently.
11. Add the bell peppers to the frying pan or pot and stir the ingredients until ready.
12. Add a little black pepper and a pinch of salt to the rice in the pot.
13. Add the meat-and-vegetable mixture and the liquids in the frying pan or pot to the rice in the pot.
14. Add the spoonful of ghee to the pot.
15. Give the rice, vegetables, and meat a light stir in the pot.
16. Cover the pot and cook the rice on the lowest heat until it finishes cooking in the steam.
17. Garnish the rice with almonds and pine nuts when serving, if desired.