Ingredients:

• 2 cups – basmati Rice
• 2 Onions (sliced)
• ¾ cup – Green peas (fresh or frozen)
• 8 to10 florets Cauliflower
• 6 to 8 French beans (destringed and cut into cubes)
• 2 Tomatoes (finely chopped)
• 1 medium sized Carrot (cut into cubes)
• 1 Potato (cut into cubes)
• 4 to 5 tbsp – Ghee (preferably pure)
• 2 Bay Leaves
• 4 to 5 Cloves
• 2 piece Cinnamon
• 1 big – black Cardamom
• 5 to 6 green Cardamoms
• few peppercorns (crushed)
• 2 coarsely crushed Green chillies (or as per taste)
• 1.5 piece Ginger (crushed)
• 8 Cloves Garlic (crushed)
• ½ tsp – Turmeric powder
• 1 tsp – Red Chilli powder (or as per taste)
• 2 tsp – coriander-cumin seed powder
• few fresh mi

Method:

1. Lightly heat ghee in a heavy bottomed vessel.
2. Add cloves, cinnamon, bay leaves, cardamoms and peppercorns. Saute for few seconds.
3. Add the onions and saute on a medium flame till light brown.
4. Add the green chillies, ginger and garlic. Saute for couple of minutes.
5. Add the tomatoes, mint leaves, coriander leaves and the powdered spices.
6. Cook on a medium flame for five minutes.
7. Add the vegetables and saute on a low flame till ghee separates.
8. Add rice and mix gently. Add sufficient water.
9. Cover with a lid and cook on a low flame.
10. Mix gently at regular intervals.
11. Cook till the rice is done. Serve hot.

Recipe courtesy of Anita Raheja