Prep 25 mins
Cook 40 mins
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
- 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).