INGREDIENTS:
1. Basmati rice – 3 cups
2. Carrot – 1 big
3. Potato – 1 big
4. Beans – 10 pods
5. Onion – 1 big
6. Tomato – 1 small
7. Oil – 4 tbsp
8. Ghee – 2 tbsp
9. Spices ( cinanomon, cardomon, cloves, aniseed, bayleaf) – few
10. Chilli pwdr – 1/2 tsp
11. Salt – 2 tsp or as reqd.
TO GRIND:
1. Grated coconut – 2 table spoons
2. Ginger – 1 inch
3. Garlic – 7 or 8 big pods
4. Cinnamon stick – 1 inch
5. Fennel seeds – 2 tsp
6. Mint leaves – 1/2 cup
7. Corriander leaves – 1/2 cup
8. Green chilli – 8 or 9
METHOD:
1. Soak rice in water for half n hour.
2. De-skin the carrot n potato. Cut all the vegetables into small pieces.
3. Grind the ‘to grind’ ingredients together.
4. Heat the oil n ghee in a cooker n add the spices.
5. After it splutters add the onions along with salt and saute it until it turns pink.
6. Add rest of all the vegetables, chilli pwdr n stir well.
7. Now add the ground mixture n stir well until the raw smell of ginger garlic n coconut leaves the mixture.
8. Add 1 cup rice : 1.5 cup water or for 3 cups rice add 900 ml of water n stir well.
9. Chk for salt ( it shd be little salty) before closing the lid.
10. Switch off in 3 whistles.
11. Serve it with onion raita, chicken fry, mutton gravy or fish fry.
Note:
Serves 5 or 6 people.
Add fried cashews and bread pieces to make it rich.
Suhanya
bhony
