Ingredients:

• 2 cups – long grain basmati Rice (washed and soaked for 15 minutes)
• 200 g – string beans, chopped into 1 inch pieces
• 1 – small bunch Fenugreek leaves, chopped
• 1 tbsp – coriander leaves, chopped
• 1 – small capsicum, chopped
• 1/3 cup – sweet Corn kernels
• 1/2 tsp – Lemon rind grated (optional)
• Grind to a Paste: 2 – Green chillies
• 1 inch – Ginger (optional)
• 4 to 5 flakes – Garlic (optional)
• 1 tbsp – Coconut grated
• 2 stalks – Curry leaves
• 1 tbsp – coriander
• Other Ingredients: 1tsp – sesame seeds
• 1/2 tsp – each cumin and Mustard Seeds
• 3 to 4 pinches – Asafoetida powder
• 1/2 tsp – Garam Masala powder
• 1 – Lemon juice, extracted
• 1/2 cup – Paneer or cheese grated
• 2 tbsp – ghee, oil or Butter
• salt to taste

Method:

1. Heat oil in a pan, add seeds, asafoetida and allow it to splutter.
2. Add beans, capsicum, corn, washed fenugreek and stir.
3. Add ground paste, garam masala powder, stir-fry for a minute.
4. Add drained rice, stir fry gently without breaking grain.
5. Add all other remaining ingredients, except cheese, mix again.
6. Add 3.5 cup hot water, cover and cook till each grain is soft but not mushy.
7. If you are using pressure pan, allow for 2 whistles, letting all steam die down, before opening.
8. Garnish with grated cheese before serving.
9. Serve it hot with kadhi or raitha.

Recipe courtesy of Saroj Kering