Kashmiri Mixed Vegetable Rice Recipe

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Rice – 1 1/2 cups, cleaned, washed
Ghee – 4 tbsp
Cloves – 4
Black Cardamoms – 2, crushed
Cauliflower – 500 gms, Cut into florets
Potatoes – 250 gms, peeled, cut into 4 pieces
Green peas – 250 gms
Asafoetida – a pinch
Salt to Taste
Turmeric Powder – 1 tsp
Water – 3 cups
Ginger Powder – 1 tsp
Green Chillies – 2, Slit
Ginger – 1, fresh, 1/2 inch piece, julienned

1. Heat the oil in a heavy bottomed pot.
2. Add the cloves and black cardamoms, stir.
3. Add all the vegetables, asafoetida, salt and turmeric powder.
4. Stir for 1 minute.
5. Add the rice, water, ginger powder, green chillies and ginger.
6. Cook covered for 20 minutes, stirring occasionally.
7. When the water is almost absorbed, transfer the pot over a griddle.
8. Cook covered over a low flame for 5 to 7 minutes or until the rice is done.
9. Serve with yoghurt or pickle.

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