Egyptian Rice
Method
Step 1: Peel potatoes, carrots and cut potatoes into cubes and carrots into round shape. Blanch in hot water for 5 minutes.Step 2: Cut brinjal into round shape, chop onions into lengthwise finely.
Step 3: Heat oil in a 'Kadai', deep - fry potatoes, carrots, brinjals one by one till colour.
Step 4: Boil Vermiceilli with 2 cups of water till half cook. Drain and keep aside.
Step 5: Add 5 cups of water in the rice and cook till done.
Step 6: Heat oil in a frying pan, add cooked rice and half cooked vermicelli with salt, pepper powder and half quantity fried brinjals, potatoes, carrots, stir 2 - 3 minutes.
Step 7: In baking dish, put half of the rice mixture at the bottom, pour little olive oil.
Step 8: then put a layer of fried vegetables and at the top rice mixture again.
Step 9: Bake in a preheated oven for 1 - 2 minutes, serve hot with vegetable salad.
