Ingredients:

• 1 cup – long grain basmati Rice (washed and soaked in water for 30 minutes).
• 1 – small tomato, chopped.
• 1 cup – fresh Tomato puree.
• 1 stalk – curry leaves.
• 1 – chopped onion.
• 1 tbsp – coriander leaves, finely chopped.
• 1/2 cup – peas, shelled.
• 1/2 cup – cabbage, shredded.
• 1 – carrot, sliced into thin rounds.
• 1 sprig – spring onions, finely chopped.
• 1 inch stick – cinnamon.
• 1 pod – cardamom.
• 2 – cloves.
• 2-3 – peppercorns.
• 1 – bay leaf.
• 2-3 – Garlic flakes, crushed.
• 1/2 tsp – each mustard and cumin seeds.
• 1 tsp – Red Chilli powder.
• 1/2 tsp – sugar.
• 2-3 pinches – Asafoetida powder.
• Salt to taste.
• 2 tbsp – oil.
• 1/2 tsp – ghee.
• 2.5 cups – hot water.

Method:

1. Roast all whole spices in 2-3 drops of oil, on a skillet or pan, on low flame. When aroma is exuded, take off fire, cool, grind to a smooth powder, keep aside.
2. Heat pressure cooker or a pressure pan, without lid.
3. Add oil, seeds, allow to splutter, add asafoetida.
4. Add onion, chopped tomato, stir for a minute.
5. Add all chopped vegetables, except spring onions and coriander.
6. Add ground spices, chilli powder, salt, sugar, garlic, stir gently.
7. Add drained rice, stir gently, add hot water, tomato puree.
8. Bring to a boil, add ghee, put lid and whistle on cooker.
9. Allow 2 whistles, take off fire.
10. Allow all steam to go down in cooker, open gently.
11. Garnish with chopped coriander and spring onions.
12. Serve piping hot.

Recipe courtesy of Saroj Kering