Ingredients:
• 3 or 4 – tomatoes, med. sized, small
• 1 cup – basmati Rice
• 1 – onion, med. sized, finely sliced, lengthwise.
• To grind :
• 1/4 cup – grated Coconut
• 6-7 – Red Chillies (byadagi)
• 2 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – Fenugreek seeds
• 1 small pinch – Asafoetida
• 2-3 seeds – black pepper
• 7 – Cloves
• 3-4 pods – Cardamom
• Nutmeg for flavour
• For paste :
• 2 sprigs – Mint leaves
• 6-7 flakes – Garlic
• 1 inch – Ginger
• 2 – Green chillies
• To Garnish :
• 3 tsp – Raisins
• 3 tsp – Cashew nuts
• 1 tbsp – Carrots
• Beans chopped into small pieces.
• Ghee
• 1 inch – Cinnamon stick, crushed
• 1 small bunch – Coriander leaves
• 1 – Bay Leaf
Method:
- Cook basmati rice till just done.
- Make smooth paste of the ingredients listed above.
- Heat 1 tsp ghee in a wok, add the ingredients listed above to grind (take only half the amount of clove and cardamom listed above), fry slightly then grind smooth in a blender.
- Heat about 2 tsp ghee in the wok, add raisins, cashewnuts and fry carefully until cashewnuts are slightly brown. Remove from wok and keep aside.
- To the same wok, add carrot and beans pieces. If too dry, add 1 tsp ghee and fry till just soft.
- Take about 2 tbsp ghee in a non-stick vessel, add cinnamon, remaining clove, cardamom, bay leaf and fry slightly.
- Then add onion slices and fry till brown.
- Add garlic-ginger-mint paste, fry till slightly brown and dry.
- Add ground coconut and spices and stir till dry.
- Add 1 tsp sugar and salt to taste. Then add cooked rice, mix well.
- Add vegetable chunks, raisins, cashewnuts, chopped coriander and mix well.
Recipe courtesy of Anuradha