First, I took two cups of brown basmati rice and four cups of water and put them in the rice cooker. I added two shredded carrots, leftover forty clove of garlic chicken (with several cloves of roasted garlic), a few chopped carrot tops, a tablespoon of ginger powder, 1/2 a teaspoon of garam masala, 1/2 a teaspoon of chili powder and 1/2 a teaspoon of cayenne pepper. I closed the cover and set it to cook. If I didn't have the leftover chicken, I would have added chickpeas and vegetable stock. (I figured the chicken and garlic would add a lot of flavor as is.)
|This smelled divine.|
Then, I chopped an onion, a zucchini, and a patty pan squash. I sauteed them in olive oil over medium heat, added in a teaspoon of cinnamon and a teaspoon of ground coriander seed. It smelled heavenly. Actually, the cinnamon made me think of Thanksgiving. Once the rice was done, I added it to the skillet and mixed everything together.
My friend's version was much better, I think because it was spicier. Surprisingly, it wasn't that spicy to me, and I think it was a little heavy on the cinnamon--I think I'll just put 1/4 teaspoon in next time. I wanted a hint of flavor, not for it to dominate it. And I can't believe I'm saying this, as I am a spice wimp, but I think I have to add maybe another teaspoon of chili powder or cayenne pepper. Overall, it wasn't bad, though. I did have seconds.
I do like dishes like this because they are versatile--you can use what you have on hand to make a decent meal. This one has plenty leftover for a big lunch tomorrow.