Ingredients:

• 2 cups – basmati rice, wash and soak for 30 minutes
• 1 cup – fresh Corn kernels, boiled
• 1/2 cup – French beans, boiled and chopped
• 2 – onions, sliced into rounds
• 2 – green chillies, slit
• 5 – cashew nuts, broken
• 2 – Cloves
• 2 inch – Cinnamon
• 3 – black Cardamoms
• 1 stalk – Curry leaves
• 3 – Bay Leaves
• 1/4 tsp – Turmeric powder
• 3 tbsp – Ghee
• To taste – salt
• To grind together:
• 1 – Onion
• 1 tsp – Cumin seeds
• 2 tsp – Coriander seeds
• 3 – Garlic flakes
• 1 inch – Ginger
• 5 – Red Chillies
• 1 tsp – bottle masala

Method:

1. Cook rice with turmeric powder and 1/2 a teaspoon of salt (so that each grain is separated).
2. Heat ghee. Add bay leaves, cloves, cinnamon, cardamoms and cashew nuts.
3. Fry for a minute.
4. Add onions and fry onion, till golden brown.
5. Add green chillies and curry leaves.
6. Add ground masala and stir for 2 minutes.
7. Add boiled corn, beans, 1/2 a cup of water and let is cook for 5 minutes.
8. Add salt and stir.
9. Take rice in a large plate.
10. Pour mixture over rice and mix it well with hands.
11. Keep on gas for 5 minutes, on slow flame.
12. Garnish with chopped coriander leaves.
13. Serve piping hot.

Recipe courtesy of Saroj Kering