Ingredients:

• 3 cups – basmati Rice (soaked for about half an hour)
• 2 tbsp -oil
• 2 tbsp – Ghee
• Vegetables – 2 cups
• 2 – onion, medium (thinly sliced)
• 2 cups – chopped coriander
• 5-6 – green chillies- (or as per taste)
• 1/2 cup – Mint leaves (optional)
• 1 cup – thick Curd
• 2 tsps – Tomato ketchup
• 1 tsp – Red Chilli powder
• 2 tsps – Ginger paste
• 2 tsps – Garlic paste
• 1 cup – Coconut Milk, fresh grated Coconut( extract the Milk twice)
• whole spices – cloves(4), Cinnamon (1.5 inch piece), Bay Leaves (4), cardamom(5)
• 5 thin strands – Saffron – (optional)
• fried cashewnuts(optional)
• salt (as per taste)

Method:

1. Make a paste of coriander, green chillies and mint.
2. Heat oil and ghee in a pressure cooker.
3. Add the whole spices. Add chopped onions.
4. When onions turn slightly brown, add the ginger and garlic paste. Saute well.
5. Add the vegetables. Stir for 5 mins.
6. Add the paste of coriander, green chillies and mint.
7. Stir for 2-3 mins.
8. Add the coconut milk and water (the quantity of the coconut milk and water should be 4.5 cups for 3 cups of basmati rice).
9. Add ketchup and curd.
10. Add red chilli powder and salt.
11. Mix well.
12. Reduce the fire to medium flame.
13. When the mixture starts boiling, add the soaked rice.
14. Pressure cook until 2 whistles.
15. Add saffron strands and fried cashewnuts before serving.

Recipe courtesy of Maganthy