Ingredients:

• 2 cups – basmati Rice
• 3.5 cups – water
• 1 tsp – Jeera
• 1 tsp – oil
• Vegetables:
• 1 – large Potato
• 2 – medium Carrots
• 2 – bell peppers
• 3 – large Onions
• 6 – Plum Tomatoes
• 1/4 head – small Cabbage
• 1 cup – Cauliflower florets
• 1 cup – Green peas
• 1/2 cup – Corn
• 1 tsp – Jeera
• 1/2 tsp – Mustard Seeds
• 3 tbsp – oil
• 3-5 tbsp – Patak’s tandoori paste
• Salt to taste
• 1 cup – chopped Coriander leaves

Method:

1. Wash the rice well.
2. Heat oil, add jeera, then the rice and fry the rice for 2 mins.
3. Cook the rice in water. Once done, keep aside.
4. In another pan, add mustard and jeera.
5. Then add in the vegetables, adding the ones that take longest to cook first.
6. When half cooked, add the tandoori paste and salt. Cook till done.
7. Add in the rice and mix well. Garnish with coriander and serve.

Recipe courtesy of Sify Bawarchi