Ingredients:
- 120g Basmati rice (long grained rice)
- 240g water
- 1 medium size onion (red, sliced thinly)
- ¼ cup green peas (frozen)
- ¼ cup french beans (chopped)
- ¼ cup cauliflower (chopped into tiny florets)
- ¼ cup carrot (chopped)
- ½ cup golden raisins
- ¼ cup halved cashew nuts
- 2 cardamom pods
- 2 cloves
- 2 small ½ inch long cinnamon sticks
- ½ tsp tumeric powder
- 1 bay leaf
- Oil for cooking (I used olive oil instead of ghee)
- Salt to taste
- Pinch of sugar
- Wash and drain rice on a kitchen towel.
- When it is slightly dry, heat 2 tbsp oils in a large pan and splutter cardamon, cinnamon sticks, cloves and bay leaf.
- Add in rice and tumeric powder and stir continuously for 2-3 mins in low heat and keep aside.
- Heat 2 tbsp oil in the same pan and stir-fry the raisins until they turn plump or look like golden grapes and keep aside.
- Fry the cashew nuts in the same oil until they turn into golden colour.
- Drain both the nuts and raisin in a kitchen towel.
- With the remaining oil, saute all the veggies for 2-3 mins in low heat, add in salt, and stir-fry until they are well-coated with the oil and cooked slightly.
- Remove the veggies and add more oils to the pan to fry the thinly sliced onions until they turn into golden brown. then add a pinch of sugar to the onion while frying so that it will give a taste of nice caramelised onions.
- Remove the fried onions and drain them on kitchen tower.
- Keep a spoonful of fried nuts, raisins and half of the fried onions for garnishing later.
- As I used AMC cooking pot, I mixed everything together and add in water.
- Cook with medium high heat. When the timer showed 2 o’clock, use a fork to gently separate the rice so as not to get stickly to the bottom of the pot.
- Cover the lid again and continue to cook with medium heat until the timer hit 3 o’clock.
- Off the heat and wait until the timer moved back to 12 o’clock (so that the rice will be fully cooked)
- Garnish with the rest of the nuts, raisins and & onion and serve.
