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