What you need:
1 tablespoon Ghee
2 Bay Leaves
2 - 3 Cloves
2 - 3 Star Anise
2 - 3 Cardamom
1/2 - 1 inch Cinnamon
1 tablespoon Ginger Garlic Paste
1 teaspoon Whole Pepper
1 tablespoon Garam Masala Powder
1 tablespoon Coriander Powder
1 Onion [ Finely Chopped]
1 Potato [Finely Chopped]
1 Tomato [Finely Chopped]
2 - 3 Green Chilli [Slit]
1/2 cup Carrot
1/2 cup Beans
1/2 cup Peas
1/2 cup Mint [Finely Chopped]
1 tablespoon Coriander [Finely Chopped]
1 cup Rice [Soaked in water for 20 minutes]
1 tablespoon Cashew
Salt to taste.
How to make it:
- Heat Ghee in a pan.
- Add Bay leaf, Cloves, Star Anise, Cardamom, Whole Pepper and Cinnamon.
- Add Onion and Chilli. Cook well.
- Add Carrot, Beans, Potato. Cook well.
- Add Peas and Mint leaves.
- Add Tomato, Peas and Salt to taste. Cover and cook for about 5 minutes.
- Add Ginger Garlic Paste, Coriander Powder and Garam Masala Powder. Cook until raw smell goes.
- Add Rice and gently sauté for about 5 minutes. Pour in hot water. [Ratio is 1 cup Rice : 2 Cup Water]. Let it boil well.
- Cover and keep in slow flame for 20 minutes.
- Sauté Cashews in Ghee and sprinkle at last with Coriander.
Note:
- The above recipe is open pot recipe. The same can be done in Pressure Cooker.
- The steps remains the same, until the Rice is put.
- Once the Rice is put, cover the pressure cooker's lid and give it two whistles.