Cook Time: 25 minutes
Serves : 3-4
Ingredients:
Basmati Rice: 1.5 cups
Carrot: 2 medium diced
Capsicum/ Green pepper: 1 medium diced
Beans : 6 cut into 1" pieces
Cauliflower: 1/4 cup bite size pieces
Onion : 2 medium chopped finely
Tomato: 2 medium puréed
Curd/yogurt: 2 tbsp
Mint : 1/4 cup chopped
Coriander leaves: 1/4 cup chopped
Ginger garlic paste: 1 tbsp
Masala's:
Red chili powder: 2 tsp
Cumin coriander powder: 1 tbsp
Garam masala: 1 tsp
Shredded coconut: 1 tbsp
Poppy seeds: 1 tbsp
For tempering:
Cloves: 5
Elachi/ green cardamom: 3
Cinnamon: 1"stick
Bay leaves : 2
Cashews : 2 tbsp
Method:
Wash and soak rice for 30-40 minutes.
Heat 3 tbsp of ghee in a pan and add the ingredients listed under tempering and fry for 2 minutes. Add onions and sauté till they turn translucent. Add Ginger garlic paste and sauté for 30 seconds. Add tomato purée, mint and mix well.
Add all the veggies and cook for 4-5 minutes. Add the masalas except poppy seeds and mix well. Cook for 1-2 minutes until the veggies are 80% cooked.
Add curd and mix well. Add 2 and 3/4 cups of water and bring it to a boil. Add the soaked rice. Make poppy seeds paste and add it to the rice, add coriander leaves, Mix gently and bring it to a boil, simmer close lid and cook for 6-7 minutes or until rice is done. Let it rest for 5 minutes before serving.
Serve hot with raita.
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