Preparation Time : 30 Minutes
Cooking Time : 30 Minutes
Serves : 6
- 1 cup long grained Sunrice Basmati rice
- 100 gms green peas
- 1 potato
- 1 1/2 tsp caraway seeds (shahjeera)
- 1 small cauliflower
- 100 gms French beans
- 100 gms carrots
- 1 tbsp lemon juice
- 4 tbsp ghee
- Salt to taste
- 2-3 bay leaves
To be ground into a paste:
- 2 tbsp grated fresh coconut
- 4 green chillies
- 8 doves (laung / lavang)
- 5 cardamoms (elaichi)
- 1 stick cinnamon (dalchini)
- 2 tsp poppy seeds (khus-khus)
Cut the vegetables (except green peas) into big pieces.
Wash the rice and drain.
Put the ghee in a vessel and fry the shah-jiraand bay leaves.
Add the ground paste and fry again for a little time.
Add the rice, vegetables, lemon juice and salt, mix well.
Add 1 cup hot water and cook till the rice and vegetables are cooked.
Sprinkle a little more water if required.
Serve hot garnished withcahsewnuts.