Ingredients:

• Basmati Rice – 2 cups
• Green peas – 100 g
• Small Cauliflower – 1
• Carrot – 50 g
• Nutmeg powder – 1/2 tsp
• Ghee – 1/4 cup
• Coconut Milk – 4 cups
• Salt to taste.
• Grind to paste:
• Fried Onion – 100 g
• Ginger – 1
• Garlic – 6 or 7
• Red Chillies – 4 or 5
• Mint leaves – 1/2 bunch
• Coriander leaves – 3 tbsp
• Cinnamon – 1
• Cloves – 2 or 3
• For garnishing:
• Chopped Coriander leaves – 4 tbsp
• Fried Cashewnuts – 80 g
• Fried Onion – 200 g

Method:

1. Clean and soak the rice for 20 mins.
2. Grind the masala into a smooth paste.
3. Chop the vegetables and mix with the ground paste.
4. Heat ghee and fry the mixture. Sprinkle nutmeg powder.
5. Add the drained rice. Fry again.
6. Add salt, coconut milk and cook in pressure cooker for 8 – 10 min.
7. Transfer to a serving dish and garnish.
8. Serve hot with nut korma or potato korma.

Recipe courtesy of Chitra Rajesh