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:

1. Cook basmati rice till just done.
2. Make smooth paste of the ingredients listed above.
3. 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.
4. 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.
5. To the same wok, add carrot and beans pieces. If too dry, add 1 tsp ghee and fry till just soft.
6. Take about 2 tbsp ghee in a non-stick vessel, add cinnamon, remaining clove, cardamom, bay leaf and fry slightly.
7. Then add onion slices and fry till brown.
8. Add garlic-ginger-mint paste, fry till slightly brown and dry.
9. Add ground coconut and spices and stir till dry.
10. Add 1 tsp sugar and salt to taste. Then add cooked rice, mix well.
11. Add vegetable chunks, raisins, cashewnuts, chopped coriander and mix well.

Recipe courtesy of Anuradha