Preparation Time : 10 mins
Cooking Time : 30 mins
Servings : 4 to 5
Basmati Rice – 2 cups
Oil – 1 tblspn
Ghee – 1 tblspn + 1 tblspn
Curry leaves – 4 [fresh]
Onions – 1 large sliced thinly
Green Chillies – Chopped Finely
Tomatoes – 1 large chopped finely
Cinnamon – 2 cm piece
Fennel Seeds- 1\2 tsp
Cumin Seeds – 1 tsp
Green Cardamom Pods – 2
Black Cardamom Pod – 1
Cloves – 2
Coriander Powder -1 tblspn
Red Chilli Powder – 1\2 tblspn\to your taste
Whole Black Pepper – 2
Salt – Acc. to your taste
Carrots – 1 medium size chopped into small piece
Cauliflower – 1/2 cup chopped
Beans – 6 chopped
Green Peas – 1/2 cup
Sugar – 1 tsp
Cashewnuts – 10
Water – 3 cups
Coriander Leaves – 1/2 cup chopped
Mint Leaves – 1/2 cup chopped
Ginger – 4 cm piece
Garlic – 4 cloves peeled
Wash and soak rice in lots of water for 30 mins.
Take the grinding ingredients in a blender and make it into a smooth paste.
Heat oil and 1 tblspn of ghee in a pressure cooker. Add in curry leaves and fry for 30 sec.
Add in sliced onions and saute till it is brown.
Add in green chillies and ground masala and saute for 2 mins till raw smell leaves from it.
Add in tomatoes and cook for 2 mins or so.
Add all spices including salt. Mix well.
Add in chopped veggies and toss well in the masala. Add in soaked drained rice and mix well.
Pour in water and some sugar. Taste and adjust for seasoning.
Bring this to boil, simmer the stove and pressure cook for 15 mins.
Switch off the heat and let the steam go all by itself. Open the cooker.
Now heat 1 tblspn of ghee and fry cashews till it golden, pour this ghee and cashews over the rice and mix well.