Vegetable stock brings the flavor to the recipe. I love making my own stock as they are no preservatives but you can use the store bought one.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves : 4-5
To be powdered ( Masala):
Cloves /Laung : 5
Green Cardamom/ Elachi: 4
Cinnamon: 2" stick
Fennel seeds/ saunf : 1 tsp
Coriander seeds: 1 tbsp
Shahi jeera: 1 tsp
To make stock:
Cauliflower, beans, potatoes, Carrots, peas: 2 cups
Water : 5 cups
Bay leaves: 2
Salt : 1/2 tsp
Ghee : 3 tbsp
Basmati Rice: 1 sliced thinly
Ginger garlic paste: 1 tbsp
Green chilies: 6 slit
Bay leaves : 2
Carrot : 2 small cut in rounds
Beans : 1/2 cup cut in 1" pieces
Green peas : 1/2 cup
Full fat Curd/Yogurt: 1 cup beaten
Vegetable Stock: 4 cups
Mint leaves: 1/2 cup chopped
Cilantro/coriander leaves: 1/2 cup chopped
Salt to taste
Cashews : 2 tbsp fried to garnish
Take all the ingredients listed to make the stock, cook over high heat for 10 minutes stirring occasionally. Bring it to a boil, simmer and cook for 30 minutes.
Take all the ingredients listed to make masala powder and dry roast them for 3 minutes. Let them cool and grind into a coarse paste.
Heat oil in a vessel and add onions, bay leaves, green chilies and sauté until onions are soft and translucent. (Don't let them brown) add ginger garlic paste and fry for 30 seconds.
Add the powdered masala and mix well. Add veggies and cook for 2 minutes.
Add rice, toss well and fry for 2 minutes.
Add curd, vegetable stock, half of mint and cilantro mix gently and bring it to a boil.
Simmer the stove, cover lid and cook for 15 minutes or until rice is done.
Let it rest for 10 minutes before opening the lid.
Garnish with cashews, rest of cilantro and mint. Fluffy it up with a fork.
Serve hot with gravy or raita.