Ingredients:

• 1 cup – basmati Rice
• 1 – capsicum, deseeded and chopped in strips
• 1 – onion, peeled and quartered
• 1 – medium potato, unpeeled, quartered
• 1/4 cup – peas
• 4 to 5 – French beans, destringed, halved
• 1 – carrot, sliced into 1/4 inch rounds
• 1/4 cup – chopped Carrot
• 1/2 tsp – Garam Masala
• 1/4 tsp – Turmeric powder
• 1 tbsp – Peanuts
• 1/2 tsp – each cumin and Mustard Seeds
• 3 – Cloves
• 1 – Bay Leaf
• 1 – Cardamom
• 2 tbsp – oil or Ghee
• Salt to taste
• To make paste:
• 1/4 cup – grated Coconut
• 5 – Green chillies
• 2 inch piece – Ginger
• 3 sprigs – fresh Mint leaves
• 2 sprigs – fresh Coriander leaves
• 1 – onion, chopped

Method:

1. Wash and soak rice in water for 15 minutes. Prepare, wash and drain vegetables together in a colander.
2. Heat oil in a pressure pan or cooker.
3. Add seeds, cloves, bay leaf, cardamom, allow to splutter.
4. Add drained vegetables, stir fry for a minute.
5. Drain, add rice, stir gently with spatula for a minute.
6. Add ground masala, add all other masalas, salt.
7. Stir gently for a minute.
8. Add 2.5 cups hot water.
9. Bring to a boil, check taste of water for salt and chillies.
10. The mixture should taste a little extra of both.
11. Once boiling well, cover cooker lid, place weight.
12. Allow to cook for 2 whistles, take off fire.
13. Allow to cooker to cool properly before opening.
14. At least 15 minutes must be allowed, since this time will help rice to absorb excess water.
15. Serve hot, as is or with curd or raitha.

Recipe courtesy of Saroj Kering