- Basmati Rice - 2 cups
- Vegetables - 1 cup (I used Beans, Carrots, Green Peas)
- Onion - 1 small
- Tomato - 1 small
- Ginger - 1/2 inch piece
- Garlic - 2 to 3 cloves
- Green Chilly - 1 to 3 nos
- Bay Leaf - 1 to 2 nos
- Cardomom - 2 to 3 nos
- Cinnamon - 2 sticks
- Star Anise - 1 to 2 nos
- Fennel Seeds - 1 tsp
- Cloves - 2 to 4 nos
- Peppercorns - 1 tsp
- Turmeric Powder - 1/4 tsp
- Red Chilly Powder - 1 tsp
- Garam Masala - 1 tsp
- Mint Leaves - 1 cup, finely chopped
- Coriander Leaves - 1 cup, finely chopped
- Ghee - 2 tbsp
- Lemon - 1 small
- Salt to taste
- Water - 3 cups
Method:
- Heat ghee in a pressure cooker. It is advisable to use a bigger cooker. I used 5l cooker.
- Wash the basmati rice well and drain water. Keep aside.
- Add bay leaf, cardomom, cinnamon, cloves, peppercorns, fennel seeds and star anise and saute for a couple of minutes.
- Crush ginger, garlic and green chillies in a mortar or mixer and add to the spices. Cook till raw smell fades.
- Add in the mint leaves and coriander leaves. Cook for 2 minutes.
- Further add the cubed onions and saute on medium flame till onions turn translucent.
- Add cubed tomatoes and cook till tomatoes are mushy.
- Add in the cubed vegetables to the cooker and saute for 2-5 mins followed by turmeric powder, garam masala and red chilli powder.
- When the raw smell of masalas fade, add the drained rice. Saute well to combine with all the masalas for a minute or two.
- Add water. Adjust salt to make it slightly salty. Squeeze in a juice of lemon.
- Cover and pressure cook for one whistle on medium flame.
- Let the pressure release on its own.
- Garnish with coriander leaves.
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