Ingredients:
- Jeerakasala Rice / Jeera Samba Rice - 1 cup
- Fennel Seeds - 1 tsp
- Star Anise - 1
- Cinnamon - 1 medium piece
- Cardamom - 2 or 3nos
- Cloves - 3 nos
- Bay Leaf - 1 or 2 nos
- Onion - 1 small
- Tomato - 1 small
- Carrots, Beans, Green Peas, Cauliflower, Capsicum, Paneer, Potatoes - 2 cups
- Turmeric Powder - 1/4 tsp
- Ghee - 2 tbsp
- Lemon Juice - 1 tbsp
- Cashews, Peanuts and Raisins - a few
- Salt to taste
- Hot Water - 1 cup
For the Masala paste:
Method:
- Coriander Leaves - 1 bunch
- Shredded Coconut - 1/2 cup
- Mint Leaves - 1/4 cup
- Fennel Seeds - 1/2 tsp
- Cumin Seeds - 1/4 tsp
- Green Chillies - 2 nos
- Garlic - 5 cloves
- Ginger - 1 tbsp chopped
- Water if required
- Blend coriander leaves, mint leaves, coconut, fennel, cumin, ginger, garlic and green chillies to a smooth paste. Pulse first and gradually add water. Keep aside. Quantity I got is about 1 cup.
- Rinse rice and keep aside.
- Heat ghee in an insta pot and add cashews and raisins. Saute for few seconds.
- Further add cinnamon, cloves, cardamom, fennel, star anise and bay leaf.
- Saute for few seconds.
- Add sliced onions and a tsp of salt. Saute till translucent.
- Add roughly chopped tomatoes and cook till mushy.Add a tsp of salt and turmeric powder, saute till golden brown on medium flame
- Further add the masala paste followed by vegetables.
- Cook vegetables for 5 minutes adding 1 more cup of hot water.
- Bring it to boil.
- Adjust salt and add lemon juice.
- Add drained rice and cook in 'quick rice' mode of instant pot. Mine took around 18-20minutes.
- Jeerakasala rice enhances taste. However, can be cooked with sona masuri or basmati as is available.
- If using jeerakasala rice, soaking is not required. Wash thoroughly till water runs clear.
- Vegetables of your choice can be used. Onions may be sliced or cubed.
- If cooking in pressure cooker, one whistle on medium flame should be good.
- I used dried mint leaves, so added mint after cooking tomatoes.
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