
Ingredients:
• Basmati Rice – 1 cup
• Fresh thick curds – 1 cup
• Water – 1 cup
• Mixed diced vegetables (potatoes, carrots, peas) – 2 cups
• Oil – 2.5 tbsp
• Ginger-garlic paste – 1 tsp
• Onions -2 (cut lengthwise)
• Peeled Garlic – 6 flakes
• Salt as required
• Lemon – 1
• Finely cut Mint leaves – 1.5 tbsp
• Cut Coriander leaves – 1 tbsp
• Fry the following in 2 tbsp oil and grind with a bunch of coriander leaves:
• Cashew nuts – 1 tbsp
• Small Onions – 7
• Green chillies – 8
• Ginger – 1/2 inch piece
• Cinnamon – 1 inch piece
• Cloves – 2
• Cardamoms – 2
Method:
- Wash and soak rice for 10 minutes.
- Drain water and fry for 2 mins in 1/2 tsp of ghee.
- Heat pressure cooker, add oil and fry garlic and onion pieces.
- Add ginger garlic paste and diced vegetables.
- Fry till vegetables are tender.
- Add ground masala paste and fry till smell goes.
- Beat curds and add along with 1 cup of water.
- When it starts boiling, add rice and salt, cover lid and cook on a low flame.
- Keep the weight as soon as the lid is closed.
- Remove from fire after 2 whistles.
- Squeeze lemon juice and add cut mint leaves and coriander leaves.
- Mix well and serve hot.
Recipe courtesy of Aparna