Ingredients:
2 cups long grained rice-washed and soaked for ? an hour
1 tbsp ghee
1 tsp cumin seeds
1/2 cup onions-sliced fine
1/2 cup green peas-shelled
1 cup potato-peeled and cubed to match the peas
1/2 cup paneer-cubed to match the peas
1/2 cup carrot-cubed to match the peas
1/2 cup mushrooms-finely chopped
1/2 cup cashew nuts-halved and roasted
1/2 almonds-dry roasted
1/2 cup lotus seeds
1/4 cup raisins
1/2 cup tomato-freshly pureed
1.5 tsp salt
1/2 tsp garam masala
3.5 cups of hot water
1 tsp vetivier


Method:
Mix 1 1/2 tsp ghee and cumin in a deep dish. Cook covered at HI for 1 minute.
Add onions and cook uncovered at HI for 10 minutes, stirring once till brown.
Add the potato, paneer and 1 1/2 tsp ghee. Mix well and cook covered at HI for 5 minutes, stirring once.
Mix in the peas, carrots, mushrooms, cashewnuts, almonds, lotus seeds and the raisins. Cook covered at 70% for 5 minutes.
Add rice, tomato puree, salt, garam masala and water. Stir and cook covered at HI for 10 minutes, then at 70% for 10 minutes.
Stir in the vetivier and cook covered at 30% for 5 minutes. Serve immediately.