Ingredients:
- Basmati Rice - 1 cup
- Chopped mixed vegetables - 1 cup (potatoes, cauliflower, carrots, beans, green peas, etc)
- Onion - 1 big, chopped
- Curd - 1 Tbsp (optional)
- Red chilli powder - 1 tbsp
- Turmeric powder - 1/2 tsp
- Fennel seeds/Saunf - 1/4tsp
- Cardamom / elakka - 2
- Cloves / grampoo - 2
- Bay leaf - 1
- Lemon Juice - 1 tsp
- Oil/Ghee - 3 Tbsp (or a little less, 'cuz mine came out a bit too oily)
- Coconut - 2 Tbsp (optional)
- Green chillies - about 6, adjust according to taste
- Cumin seeds - 1 tsp
- Cinnamon - a 1" piece
- Ginger - a 1" piece
- Garlic - 1 tbsp, ground paste
- Wash and soak rice for about 15 mins.
- Cook in an open pot with 3 cups water until the rice is cooked yet firm.
- Alternately, you can pressure cook for one whistle with one cup water.
- Grind the ingredients for spice paste adding very little water.
- Meanwhile, cook the chopped vegetables in adequate water until cooked yet firm.
- Heat oil/ghee and roast the fennel seeds, cardamom, cloves and bay leaf for about 30 seconds.
- Then add the onions and fry till it turns pink and translucent.
- Add the semi cooked vegetables next and saute for 2-3 mins.
- Mix in the ground spice paste and fry till the raw smells leaves it.
- This shouldn't take more than 5 mins.
- Next add the curd (if using), red chilli powder, turmeric powder, lime juice and salt and mix well.
- Turn off the heat. Add the cooked rice and mix gently until well blended.
