Ingredients:
Basmati Rice – 1 cup
Tomatoes – 2, finely chopped, coarsely ground
Onions – 2, finely chopped, coarsely ground
Potato – 1, finely chopped
Carrot – 1, finely chopped
Beans – 6, finely chopped
Green Peas – handful
Green Chillies – 5
Coconut – 1 tblsp, grated
Cashewnuts – 6
Ginger – a small piece
Garlic – 6 cloves
Coriander Seeds – 1 tsp
Gasa Gasa – 1 tsp
Cumin Seeds – 1/2 tsp
Cloves – 1
Cardamom – 1
Coriander Leaves – few, chopped
Butter – 1/2 tblsp
Ghee – 1/2 tblsp
Salt as per taste
Method:
1. Combine green chillies, grated coconut, cashewnuts, ginger, garlic, coriander seeds, gasa gasa and cumin seeds.
2. Add a little water and grind to a smooth paste.
3. Heat a little ghee in a small frying pan.
4. Lightly roast the clove and cardamom. Then coarsely powder them.
5. Heat ghee and butter in a pressure pan.
6. Add the clove and cardamom powder.
7. Saute the potato, carrot and beans.
8. Add the ground tomatoes and onions.
9. Stir-fry for a minute or two.
10. Add the ground green chillies-coconut paste and stir-fry for 30 seconds.
11. Pour 1 1/2 cups of water and bring to a boil.
12. Add the rice and cover the pan with a lid.
13. Cook till 1 or 2 whistles and simmer for an additional 5 to 10 minutes, till the rice is cooked.
14. Garnish with coriander leaves.
15. Serve hot.
