Ingredients:

• 1.5 cups – small grain or brown rice, wash, soak in water
• 1 – onion, slivered
• 1 – potato, cut into wedges
• 1 – brinjal, cut into wedges
• 1 cup – florets of Cauliflower
• 1/2 cup – peas, shelled
• 1/2 cup – cabbage, shredded
• 1 tbsp – Coriander leaves finely chopped
• 1 – Bay Leaf
• 1 stick – Cinnamon
• 3 – Cloves
• 2 – Cardamoms
• 1/2 tsp – Garam Masala
• 1/2 tsp – Coriander seeds (dhania) powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Cumins
• 1/2 tsp – Mustard Seeds
• Juice of half Lemon
• salt to taste
• Grind to a paste:
• 1 – Onion
• 1 – small piece of Ginger
• 4 to 5 flakes – Garlic
• 4 – Green chillies
• 2 tbsp – Coconut grated
• 1 tbsp – Coriander leaves
• 1 tbsp – Mint leaves

Method:

1. Heat a pressure pan, dry roast whole spices.
2. Add seeds, asafoetida, allow to splutter.
3. Add onions, stir and cook till transparent.
4. Add ground paste, masala powders, stir and cook for 2 mins.
5. Add other veggies, stir and add rice, 4 cups water, salt, lemon juice.
6. Bring to a boil.
7. When a rolling boil starts, put lid on and cook up to 3 whistles.
8. Take off fire. Allow steam to die down naturally.
9. Open, garnish with coriander.
10. Serve hot with kadi, raitha or curds.

Recipe courtesy of Saroj Kering