Ingredients:

• 1 cup – basmati Rice
• 2 – medium potatoes, peeled and quartered
• 1 cup – small Cauliflower florets
• 1/2 cup – shelled peas
• 1/4 cup – chopped Carrots
• 1 tsp ginger, juliennes
• 2 – Bay Leaves
• 2 – Cloves
• 1 inch Cinnamon stick
• 2 – Cardamoms
• 4 to 5 – whole black peppers
• 1/2 tsp – Ginger powder
• 1/2 tsp – white Cumin seeds
• 1/2 tsp – Black cumin seeds
• 1 tsp – Garam Masala
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 2 tbsp – oil or Ghee
• 3 cups – water
• salt to taste

Method:

1. Deep fry the potatoes and cauliflower florets till light golden brown.
2. Heat ghee in a pan. Add the cumin seeds, cloves and allow it to splutter.
3. Add bay leaves, peppers, cinnamon and cardamoms. Simmer for a minute.
4. Add drained rice and stir gently with spatula for a minute.
5. Then add all the other ingredients except water.
6. Stir gently for a minute.
7. Add 3 cups hot water. Bring to a boil.
8. Check taste of water for salt and chillies.
9. Simmer covered till rice is cooked and water evaporates.
10. Each grain should be separate.
11. Serve hot with any curry vegetables.

Recipe courtesy of Saroj Kering