Cooking Time : 45 minutes
Serves : 5-6
Long Grain Rice / Basmati Rice : 2 Cups
Green Pepper/Capsicum : 1 Sliced
Carrots : 2 cut into circles
Green Chilies : 6 slit
Peas : 1/2 cup
Onion : 1 sliced
Beans : 5 diced
Ginger garlic paste : 1.5 tbsp
Garam masala : 1 tbsp
Coconut milk : 1 tin or 1.5 cups
Salt to taste
Cloves / Laung : 5
Cardamom / elachi : 2
Bay leaf : 1
Shajeera : 1/2 tsp
Star anis : 1 flower
Marathi moggu : 1
Cashew : 4 tbsp
Soak rice for 30 minutes.
Heat a pan and 3 tbsp of ghee or butter and add all the ingredients under spices. Once they are fried, add green chilies and onion.
Once the onions turn transparent, add the ginger garlic paste and cook for 1 minute.
Add rest of the veggies and add salt, Garam masala and mix well. Cook for 5-7 minutes.
Add the coconut milk and 1.5 cups of water into a rice cooker or a if you are cooking over stove, add 2 cups of water.
Mix the veggie and spice mixture. Once the water comes to a boil, add rice to it.
If cooking in the rice cooker, you don't have to check anything. If you are cooking on the stove, it takes about 20-25 minutes.