Ingredients:

• 20 Cashewnuts
• 2 large onions, sliced
• 2 carrots, cubed
• 1/2 cup – peas, cooked
• 2 medium tomatoes, chopped
• 1/2 cup – beans, chopped
• 1/2 cup – Ghee
• 1 green capsicum, deseeded and diced
• 2 tbsp – garlic, chopped
• 2 tbsp – ginger, chopped
• 3 tbsp – Mint leaves, chopped
• 2 tbsp – coriander leaves, chopped
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder1 tsp – Caraway seeds (shahjeera)
• salt to taste
• For Rice:
• 2 cups – basmati rice, soaked in water for 30 mins
• 2 brown Cardamoms
• 4 Bay Leaves
• 6 Cloves
• 6 black pepper
• 1 tbsp – Lemon juice
• 1 tbsp – Ghee

Method:

1. Boil the rice along with its ingredients till fully cooked.
2. Drain and keep aside.
3. Ensure that the rice is firm and not soggy.
4. Discard bay leaves and brown cardamoms.
5. For vegetable masala:
6. Heat 2 tbsps of ghee in a large pan and saute the cashewnuts till they start changing colour.
7. Add the balance ghee (keep 2 tbsp in reserve) in the pan.
8. Add the caraway seeds and when they start spluttering, add the onions and saute till transparent.
9. Add the carrots, capsicum, beans and cook till done.
10. In a separate pan, heat 2 tbsp of ghee.
11. Add ginger and garlic, saute for a minute.
12. Add tomatoes and saute for 3-4 mins on low heat.
13. Now mix in the tomatoes, peas, salt to the vegetables, add coriander and mint leaves.
14. Mix in the rice and cashewnuts with the vegetables. Use a light hand and take care that the rice does not break.
15. Close with a tight fitting lid and seal with dough.
16. Keep on low heat for 5-6 mins, preferably on a griddle.