A tasty vegetarian rice dish with my own variations.
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
For seasoning :
a small bit of tej patha
ghee for frying
salt to taste
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.
Wash rice well and drain completely moisture-free.
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.
Make a paste of coriander leaves by adding very little water. keep aside.
Make a paste of one raw onion and 3 green chillies and keep aside.
Heat a pressure pan and when it gets heated up, add 1 tbsp of ghee and season the cloves, cardamoms and tej patha.
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.
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.
Close the lid and wait until 3 whistle sounds come. Keep gas in low heat for 5 minutes and remove from fire.