Category: Lunch
Serves: Serves 3
Prep time: 30 Minutes
Cook time: 15 Minutes
Total time: 45 Minutes
INGREDIENTS
- Basmati rice - 1 cup
- Thick Coconut milk + water - 1 + 0.75 cups ( I used 2 cups equal measure)
- Cooking oil + Ghee - 1 tbsp + 2 tbsp
- Bay leaf - 1 no
- Jhapatri - 1 no (optional)
- Big onion - 1 no
- Mixed vegetables - 1/2 cup ( Carrot-1,Beans-5 nos,Potato-1 no.Peas-handful)
- Mint & coriander leaves - 2 tbsp ( finely chopped)
- Lemon juice - 1/2 tsp
- Cashew nuts – 5 nos
- Green chillies - 4 nos
- Cinnamon - 1 inch piece
- Cloves - 3 nos
- Cardamom - 2 nos
- Star anise - 1 no
- Fennel seeds - 1/2 tsp
- Ginger - 1 inch piece
- Garlic cloves - 5 nos
- Kalpasi/Black stone flower - 1 no
- Water - as needed
METHOD
- Wash and soak the basmati rice adding 1.5 cups of water for 1 hour.Grind 1 cup of grated coconut adding 1 cup of warm water and take thick milk.Keep it aside.
- Wash and chop the vegetables & set aside.
- Take all the ingredients given under “ To grind” and grind them coarsely without adding water.Then add little water & make a smooth paste.Set aside.
- Heat oil+ghee in a pressure cooker. Saute bayleaf & Jhapatri.Then add the ground paste & finely chopped mint,coriander leaves.Saute well till raw smell vanishes off.
- Now add the chopped vegetables,mix well.Add the required salt,soaked rice along with water and coconut milk.Lastly add lemon juice in water & check for taste.Add salt if needed.Add slitted green chillies if u feel,spice is less.
- Cook in low flame for one whistle.It takes 10 minutes.After the
steam is released,fluff the rice with fork & serve it hot with
raita.
