Ingredients:

• 2 cups – long grain Rice
• 1/4 cup – grated Carrot
• 1/4 cup – thin slices of French beans
• 2 – green chillies, finely chopped
• 1 – Bay Leaf
• 1/4 tsp – Garam Masala
• 3 to 4 – Black Peppercorns
• 1/4 tsp – Mustard Seeds
• 1 tbsp – coriander
• 1 tsp – Lemon juice
• 3 tbsp – Ghee
• 1 – elaichi
• Salt to taste

Method:

1. Wash the rice and soak for 30 minutes.
2. Boil rice in salted water, ensuring that each grain is separate.
3. Drain, spread in a plate and keep aside to cool.
4. Heat ghee in a heavy saucepan or earthen handi.
5. Add mustard seeds and allow to splutter.
6. Add elaichi, bay leaf and peppercorns.
7. Add carrot and beans.
8. Add salt and garam masala and stir fry till vegetables are tender.
9. Then put rice, lemon juice and more salt if required.
10. Mix well and keep for 2-3 minutes.
11. Garnish with coriander leaves.
12. Serve hot with curry.
13. Can be stored for 1 day.

Recipe courtesy of Saroj Kering