Ingredients vegetarian 4 servings

• 1 1/2 cup Basmati Rice (pre-cooked)
• 2 tbsp Vegetable Oil
• 2 sliced Onion
• 1 chopped Tomato
• 2 Green chillies (slit lengthwise)
• 1 piece Cinnamon
• 2-3 green Cardamom
• 5-6 Cloves
• 2 Bay leaves
• 1 tsp Ginger-Garlic paste
• 1 tsp Cumin seeds (jeera)
• 1 tsp Fennel seeds
• 1/2 cup Mint leaves
• 1/2 cup Cilantro
• 10-12 fried Cashew nuts
• 1 cup boiled Mixed Vegetables (Carrot, beans, Peas, Potato, cauliflower)
• 1/4 tsp Turmeric powder
• 1 tsp Red chilli powder
• 2 tsp Garam Masala powder
• few strands of Safforn
• 1/2 cup plain Yogurt (curd)
• 1/4 cup Milk
• 2 tsp Lemon juice
• Salt to taste

Directions

1. Deep fry 1 Onion slices till golden brown & keep aside.
2. Heat Oil in a kadai. Add Cumin seeds & Fennel seeds. Fry for few secs.
3. Add Cinnamon, Cardamom, Bay leaves & Cloves. Add remaining sliced Onion, Green chillies & Ginger-Garlic paste. Fry for a min.
4. Add boiled Mixed Vegetables, Tomato, Turmeric powder, Red chilli, Garam Masala powder & Salt. Mix well for 30 secs.
5. Add Curd & Milk. Mix well. Add Fried Onion slices, Saffron, Cashew nuts, Mint leaves & Boiled Rice. On the top add chopped Cilantro & Lemon juice. Cover with a plate, turn the heat to low & cook for 10-15 mins. Serve hot with Cucumber-Tomato Raitha.

Comments