Ingredients:
• 1 cup – shredded Cabbage and Carrot
• 3/4 cup – basmati Rice
• 1/4 cup – Capsicum
• 1.5 cups – water
• 4 tbsp – oil
• 1 tbsp – Ghee
• 5 – Cloves
• 2 inch stick – Cinnamon
• 1 – Star anise
• 1 tsp – shah Jeera
• 1 – Green chilli chopped
• 1/2 tsp – Ginger grated
• 6 – cashews (optional)
• 1 – potato, peeled and chopped lengthwise
• a handful – beans
• salt
• a pinch – Red Chilli powder
Method:
- Rinse the rice. Add water and cook. The grains should be separate. Set aside.
- Heat oil and ghee in a wide pan.
- Add cloves, cinnamon, star anise, jeera, cashews, chilli and ginger, one by one.
- When cashews turn golden brown, add potato and chopped beans.
- Close the lid, lower the heat and let it cook for 5-6 minutes.
- Now add cabbage, carrot and capsicum.
- Sprinkle sat, red chilli powder. Fry for 6-7 minutes.
- Capsicum should not turn soft. It should be slightly crunchy.
- Gently mix the rice with the vegetables. Add salt if required.
- Serve with raitha or plain curd.
- Recipe courtesy: Indian Vegetarian Kitchen