Categories: Rice recipies

Ingredients

• 1 cup Assorted veggies (diced)
• 2 nos Onion (finely chopped)
• 2 nos Tomato (finely chopped or crushed)
• 2 tsp Ginger garlic crushed
• 2 nos Green chilli
• 1 tsp Dry mint leaves
• 4 stks Coriander leaves (finely chopped)
• 2 nos Bay leaf
• 2 nos Cloves
• 2 no Cinnamon stick (small)
• 2 nos Cardamon
• 1/2 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 2 tsp Coriander /dhania powder
• 1 tsp Salt (or to taste)
• 6 tsp Oil
• 2 cup Basmati rice
• 3 tsp Ghee
• 31/2 cup Water
• 1/2 cup Curd / yogurt

Directions

1. Take a wide sauce pan, heat oil or ghee (or take half of each), add all dry spices bay leaves, cinnamon, cloves, cardamon, cumin seeds and fennel seeds. Toast them for a while, the add slit green chillies, dry mint leaves and finely chopped coriander leaves. Fry them until they turn crisp. Now add chopped onions, fry till golden, followed by crushed ginger garlic. Saute for couple of minutes, then add chopped tomatoes along with turmeric, chilli powder and coriander/dhania powder. Let the tomatoes cook till soft and then add the veggies along with salt. Wash and add basmati rice at this stage.

2. If using a pressure cooker, just add 1/2 cup curd and 3 1/2 cup water to the gravy and cook for up to 2 whistles. Wait for the pressure to release then add a tsp of ghee(optional) and garnish with coriander leaves and mix carefully without breaking the rice.

3. If using a rice cooker, just add 1/2 cup curd and 3 1/2 cup water to the gravy and let it cook. When done sprinkle coriander and little ghee for taste which is again optional, mix carefully and serve.

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