| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
helping
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Ingredients
- 400 gms Basmati Rice Long Grain
- 1 Onion Medium size (finely sliced)
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1 tsp chili paste Green
- 1 cup Broccoli florets
- 1/2 cup Red bell pepper (sliced)
- 1/2 cup bell pepper Yellow (sliced)
- 2 tbsps curd Thick
- 2 – 3 tbsps ghee butter Pure / Clarified
- 1 tsp Lemon juice
- 1 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Garam masala powder
- 1/2 tsp Cumin powder
- 1.5 tsps Salt (adjustable)
- 4 tbsps Refined oil
Whole spices :
- 2 Bay leaf
- 4 Cloves
- 4 – 5 Black pepper corns
- 2 – 3 cardamom Green
- 3 cardamom Black
- 1/2 inch Cinamon
- 2 Star anise
- 1 tsp Mace
- 1 tsp jeera Shah
Ingredients
Whole spices :
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Instructions
- Wash rice till clear water appears. Soak in fresh water for minimum 30 mins.
- Cut vegetables , wash and collect them in a bowl and keep aside.
- Take a handkerchief size muslin cloth and add coriander powder, cumin powder, garam masala powder, turmeric and tie to make a pouch. Make sure the ingredients should not come out from the pouch.
- Heat refined oil in a wok and as soon as the oil is hot, add 1 tsp shah jeera and let it splutter.
- Immediately add ginger and garlic paste and saute for 2 mins.
- Now add finely sliced onion and fry till golden in color. Also add green chili paste and fry nicely.
- Once the onion is soft, add cut vegetables and mix well.
- Add 2 tbsp of curd, adjust some salt and mix till everything incorporates well.
- Simmer the gas flames and cook till the vegetables are done. The curd may leave water but nothing to worry at all as it will dry up later.
- As soon as the vegetables are ready, turn off the gas and keep aside to cool.
- Now take a thick bottomed pan and add double the quantity of water and heat.
- As soon as the water starts heating , add salt, 1 tbsp ghee, whole spices and 1 tsp lemon juice.
- Wait till the water starts boiling, now add the soaked rice very carefully, give a quick stir and drop in the muslin pouch along with it.
- Cook the rice till it is 90% done, you can check by pressing a rice grain in between your fingers.
- Arrange a big colander and pass the rice through it. Strain it well and discard the pouch.
- Collect the rice along with the spices and spread on a large tray.
- Let the rice cool for sometime, do not mix to avoid breaking of the grains.
- After a while, collect the rice with a plate or a large ladle and spread over the vegetables cooked in the wok.
- Add some gee on top and chopped coriander (optional).
- Cover the lid and allow the rice to rest. The left over 10% of rice will cook with the heat inside the wok, or you can also put on dum.
- After 10-15 mins, open the lid and carefully mix the rice and the vegetables without breaking the grains.
- Serve hot with raita and salad.
Recipe Notes
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Love : Shaheen
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