I love U.P. Cuisine because of the simple blend of spices used in the recipes yet the dishes are very flavorful.
Got this recipe from an international cooking book and loved it. Good one for a weeknight dinner or lunch boxes.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Basmati Rice: 1 1/2 cups
Onions : 2 large sliced thinly
Tomatoes: 2medium chopped
Ginger garlic paste: 1 tablespoon
Potatoes: 2 large peeled and cut into 1" cubes
Carrots: 2 chopped
Beans: 10-12 cut into 1" pieces
Peas: fresh or frozen 1/2 cup
Mint /Pudina: 1 tablespoon chopped
Cilantro/coriander leaves: 1/4 cup chopped
Red chili powder: 2 teaspoons
Coriander powder: 1 teaspoon
Turmeric: 1/2 teaspoon
Lemon juice: 2 teaspoons
Rose water : 1 teaspoon
Water: 3 cups
Salt to taste
Bay leaves: 2
Green cardamom/Elachi: 4
Cinnamon: 2" stick
Wash and soak rice for 30 minutes.
Heat 3 tablespoons of ghee in a vessel or pot and add ingredients listed under tempering and fry for 1 minute.
Add onions, turmeric and sauté till they turn golden brown.
Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook until they turn mushy. Add all veggies and fry for 2 minutes.
Add mint,cilantro, all spices, mix well and cook for 2 minutes.
Add water, lemon juice, rose water and bring it to a boil. Add drained rice and bring it to a boil again.
Simmer the stove and close lid. Cook for 18-20 minutes until the rice is done.
Let it rest for 5 minutes and fluff it with a fork.
Serve hot with raita.