Ingredients:

• 2 cups – Rice
• 1 cup – grated Beetroot
• 1 cup – Broccoli florets
• 2 cups – chopped red, green, yellow Capsicum
• 1 cup – pea seeds
• 1/2 cup – diced Mushroom
• 4 – chopped Onion
• 5 – chopped Tomatoes
• 1 cup – sliced carrot, radish
• 2 tsp – chopped Green chilli
• 1/2 cup – chopped coriander
• Spices:
• 2 – Bay Leaves
• 2 tbsp – Cumin seeds
• 1/2 tsp – Asafoetida
• 2 tsp – coriander powder
• 2 tsp – Garam Masala powder
• Salt to taste
• 3.5 glass – water
• 4 tbsp – vegetable oil

Method:

1. Heat oil in pressure cooker, add asafoetida, bay leaves, cumin seeds.
2. To this add chopped onion, saute for 5 minutes.
3. Add chopped tomatoes and chilli paste, saute for 10 minutes till oil comes out.
4. Then add all spices and salt except garam masala powder.
5. Add all chopped vegetables, beetroot, broccoli, mushroom etc and stir continuously for another 10 minutes.
6. Add washed rice, and 3 glasses of water.
7. Sprinkle garam masala powder and chopped coriander.
8. Close the lid and Pressure Cooked for 1 whistle.
9. Serve hot with curd.
10. Recipe Courtesy: Cooking With Sapana