Ingredients
Method
- In a bottom Kadhai take 4 tbsp of Oil and 2 tbsp of ghee.
- To this oil and ghee add some whole garam
masala like Bay leaves, Cloves, Cinnamon etc for adding flavour to the oil
- Now add finely chopped onions and fry them well until golden brown
- Once the onions are slightly golden brown add ginger garlic paste and fry this well with the onions until the raw smell goes.
- Once the ginger garlic paste is nicely fried add the tomatoes and some salt and cook it until soft and mushy.
- Once the tomatoes are cooked well add all the dry masalas – red chilly powder, garam masala and Turmeric powder. Fry everything well in the masala.
- Once the masala is fried well now add all the veggies into it – green peas, cauliflower, French beans, carrots and potatoes.
- After frying all the veggies for 2-3 mins in the masala now add curd and chopped coriander and mint leaves to this
- After a minute of cooking all this together, Now add soaked rice into the masala and fry the rice for a minute
- Add 3 cups of water to 1.5 cups of rice (2:1 ratio) add ½ lemon juice and let it boil.
- Add half lemon juice
- Once the rice starts boiling, keep it on a low flame, cover the Lid and cook for 10-12 mins depending on the rice quality
- After 10-12 mins the rice is ready to be serve Check the rice if you see some more water let it cook for 2-3 mins more
- Serve it hot with raita, salad and papad
Video
Notes
The rice should be of good quality and to be soaked in water for 30 mins and drained – this will result in non-sticky and fluffy rice.
When we cook the rice do not keep stirring it continuously to avoid breaking of rice.
The water portion should be 2 times the rice quantity, for 1 cup of rice 2 cups of water is required.