Ingredients vegetarian 4 servings

• 1 cup Basmati Rice
• 1 cup Vegetables (carrot, potato-skin peeled, beans, cauliflower) cut into 1" long pieces
  
• 2 Onions (sliced)
• 2 Ripe tomatoes
• 1/4 cup Dessicated coconut
• 2 tbsp Ginger garlic paste
• Paste of one raw onion, 3 green chillies, and one bunch of coriander leaves
  

• 2 cloves,
  
• 2 cardamoms,
  
• a small bit of tej patha
  
• ghee for frying
  
• salt to taste

Directions

1. Wash all the vegetables, peel the skin of potato, cut all the vegetables into 1 inch long pieces. Chop the onions into thin long pieces and keep aside.
   
2. Wash rice well and drain completely moisture-free.
   
3. Grind the tomatoes and coconut together to form a thick juice by adding not more than 1/2 cup of water. Filter the juice and keep aside.
   
4. Make a paste of coriander leaves by adding very little water. keep aside.
   
5. Make a paste of one raw onion and 3 green chillies and keep aside.
   
6. Heat a pressure pan and when it gets heated up, add 1 tbsp of ghee and season the cloves, cardamoms and tej patha.
   
7. When they splutter, 2 tbsp of ghee add cut onions and fry until tender. Add ginger garlic paste and onion-chilli paste and fry until the ghee separates. If the paste sticks to the bottom of the pan add 1 more tbsp of ghee and fry. Add the coriander paste and fry till good smell comes.
   
8.  Now add the vegetables and fry for a minute. Add the drained rice and fry till moisture is absorbed. Take the tomato-coconut juice and pour 2 cups of the same to the rice mixture. Add enough salt and mix well.
   
9. Close the lid and wait until 3 whistle sounds come. Keep gas in low heat for 5 minutes and remove from fire.
   
10. Serve hot with onion raitha.

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