Ingredients:
Basmati Rice - 2 1/2 cups
Onion -1 chopped
Green chilli - 2 slit
Chopped capsicum - 1/2
Mixed vegetables - 1/2 cup (carrot,peas,beans)
Cabbage - 1 / 2 cup
Pepper 1/2 tsp
Chicken stock 1/2 cube(I used maggi. Its optional but it gives a wonderful flavour)
Ginger garlic paste 1tbsp (ginger 1 inch piece & garlic 3 big pods)
Coconut milk powder 2tsp in 1/4 cup water
Bayleaf
Cinnamon 1 to 2 inch piece
Cardamom 1
Cumin powder 1/2 tspoon
Cloves 3
Garnish:
Cashews - 6 fried in ghee(optional)
Method:
1. Heat oil add Bayleaf, cinnamon,cardamom, cloves and onion. While onion becomes transparent,
add cumin and saute till onion becomes light brown.
2. Add Gingergarlic paste and saute for 2 mins.
3. Now add capsicum, green chilli, cabbage, mixed vegetables(I used frozen.If you are
using fresh veges, you need to make sure they get cooked properly)
4. Saute for 5 mins add maggi chicken stock cube in warm 1/4 cup hot water and dissolve it.
Now add coconut milk and about 4 cups of water and bring to boil.
5. Add rice when water boils add enough salt. Cover vessel with a towel and place lid and cook for 12mins.
6. Turn off stove and keep covered for 15mins. Add pepper and mix well without breaking the rice. Better to mix once it cools down a bit.
7. Serve with raitha and boiled egg or curry of your choice.
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