Recipe by Charishma_Ramchandani
This recipe definitely is not for those who are watching their calorie intake. Those lucky ones who can eat whatever they like and still won't gain a pound, go for this!
- 2 cups basmati rice
- 200 g carrots
- 100 g French beans
- 100 gm. green peas
- 2 medium tomatoes
- 5 cm ginger
- 2 cloves garlic
- 5 green chilies
- 2 medium onions
For garam masala powder
- 2 cms cinnamon sticks
- 2 cloves
- 2 cardamoms
- nutmeg (small piece)
- 1⁄4 teaspoon anise seed (saunf or fennel seeds)
- 1⁄4 teaspoon cakeseed
- 1 cm cinnamon stick
- 1 clove
- 1 cardamom
- 8 tablespoons ghee
- coriander leaves
- mint leaf
- bread, pieces
Directions See How It's Made
- Cut carrots into small cubes and beans into small pieces.
- Boil the vegetables along with peas and drain the water when cooked.
- Grind ginger, garlic and green chillies into a paste.
- Fry this paste in a wok in a little oil.
- When the raw smell is gone, add the chopped tomatoes and the powdered garam masala.
- Fry well till the tomatoes are tender.
- Add the cooked vegetables to it and salt to taste.
- Mix well and keep aside.
- Cut onions into thin slices.
- Fry the onions, cashewnuts, raisins and bread pieces separately in ghee till golden brown.
- Keep aside for garnishing.
- Fry whole garam masala and rice in ghee for a minute.
- Add double the amount of water and cook the rice.
- Add salt to taste.
- Spread a layer of half the rice in a serving bowl, topped with a layer of cooked vegetables.
- Spread the rest of the rice.
- Garnish with fried onions, cashews, raisins, bread pieces, chopped corriander and mint leaves.
- Cover and keep for 5 minutes.
- Mix well before serving.
- Serve with papad and your favourite raita (I love onion-tomato raita and enjoy this with that).