Ingredients:

• 1 cup – short grain rice, washed and soaked for 30 minutes
• 1 cup – mixed vegetables, chopped (carrot, beans, peas, cauliflower)
• 1 stalk – Curry leaves
• 1 – Bay Leaf
• 1/2 inch piece – Cinnamon
• 1 – Cardamom
• 2 to 3 – Black Peppercorns
• 1/2 tsp – Cumin seeds
• Lemon juice to taste
• Salt to taste

Method:

1. Put 4 cups water to boil.
2. Add vegetables and bring back to boil.
3. Cook till vegetables are soft but not mushy.
4. Drain, saving all water. Keep both aside.
5. Boil rice in plenty of salted water including that drained from vegetables.
6. Cook till just about done, keeping each grain separate.
7. Drain, cover and keep for 10 mins.
8. Empty into a large plate and spread to cool.
9. Heat a heavy bottom pan and add seeds.
10. Add whole spices and curry leaves.
11. When lightly roasted, add boiled vegetables.
12. Add salt, stir and take off fire.
13. Pour onto cooled rice and mix well with fingers without breaking rice grains.
14. Transfer to a microwave dish and heat for 2 mins on high before serving.
15. Serve hot with kadhi or curd.

Recipe courtesy of Saroj Kering