
Ingredients:
• 1.5 cups – basmati Rice
• 250 g – Cauliflower
• 2 – medium sized Potatoes
• 2 – medium sized Onions
• 50 g – Green peas
• A few cloves, Cinnamon stick, black pepper, big black cardamom, a Bay Leaf or two (everything whole)
• Oil – 3 tbsp
• Salt – to taste
• 1 – medium tomato, chopped
• 1/2 cup – yogurt
• 1 tbsp – ginger-garlic paste
• 1.5 tsp – Haldi powder
• 2 tbsp – cumin-coriander powder
• 2 tsp – Red Chilli powder
Method:
- Wash rice, put into boiling salted water for 5 mins and drain. Keep aside.
- Chop the onion and fry with whole garam masalas until brown.
- Cut all the vegetables into big pieces and add to the onion mix.
- Add chopped tomatoes, yogurt, salt, ginger-garlic paste, haldi powder, red chilli powder and cumin-coriander powder.
- Stir until all the vegetables are well-coated with spices.
- Spread the rice over the vegetables.
- Cover with aluminium foil and cook on very low flame for about 60-70 mins.
- Check every 15 mins or so for water.
- Normally no water is needed. It will cook in the juices of vegetables and yogurt.
- Garnish with chopped coriander leaves, fried cashews (if desired) and serve with raitha.
Recipe courtesy of Lizy