Wash rice well and soak for 20mins. Drain water and keep aside. Bring 4 cups water to boil on high flame. Add salt and a tbsp of lemon juice. When water vigorously boils, add drained rice and cook till only 50% cooked. Drain cooked rice to a colander and keep aside.
Soak required quantity of red chillies in warm water for 20minutes. Make a thick paste with little water and keep aside.
Heat ghee and oil in a thick bottom vessel on medium flame.
Add fennel seeds, cinnamon, cardamom and cloves. Saute for 30 seconds.
Add garlic paste and saute till raw smell of masalas fade.
Further add ginger paste and cook it till raw smell fades.
Add sliced onions at this stage and fry till golden.
Add red chilli paste and saute till raw smell fades followed by curd, tomato,mint leaves, coriander leaves and lemon juice. Give it a good mix.
Add the chopped vegetables and 1/2 cup water. Cook for 10minutes on medium-high flame till almost cooked and water is gone.
Add drained half-cooked rice and 1 cup water. Adjust salt.
Cover tightly with a foil wrap and a tight lid.
Reduce the flame to simmer (lowest) and cook for 20minutes.
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