INGREDIENTS
- Basmati rice - 2 cups ( washed and soaked in water for half an hour)
- Oil - 2 tbs
- Ghee or clarified butter - 1 tbs
- Onion- 2 medium size ( finely chopped)
- Ginger garlic paste 1 tbs
- Fresh tomato puree - 1 cup
- Curd - 1/2 cup
- Mint - 1/2 cup ( finely chopped)
- Mixed vegetables- 1 1/2 cup cut in slice ( Beans, carrot, potato, green peas)
- Soya chunks - 1 cup ( optional)
- Green chillis - 2 slit one
- Salt - to taste
DRY SPICES:-
- Turmeric powder- 1 tsp
- Red chilli powder- 2 tsp ( can be increased as per taste)
- Coriander powder - 3 tsp
- Cumin powder - 1 tsp
- Garam Masala Powder - 1 1/2 tsp
WHOLE SPICES:-
- Green cardamon - 3-4
- Clove - 4
- Cinnamon - 1 inch stick
- Black cardamon - 1
- Bay leaves - 2
METHOD:-
- Heat a pressure cooker.
- Add oil and ghee into it.
- Once oil is heated up, add all whole spices into it.
- Fry it for a minor till you get nice aroma of it.
- Add chopped onions and green chillies to hot oil and fry them till it turn to golden brown.
- Now add ginger garlic paste to this.Fry this till the masala gets cooked well and raw smell of garlic goes.
- Now add tomato puree into it and fry for 2-3 mins in medium heat.
- Add all dry spices except garam masala.
- Fry all of these in medium heat for 5 mins or till the masala starts leaving oil from it.
- Now add all vegetables to masala.
- Wash soya chunks twice in fresh water, if you are using them, squeeze and remove all water from them and add them to masala along with vegetables.
- Put curd along with mint leaves, salt and drained rice.
- Mix them well and fry it for couple of mins .
- Now add 3 1/2 cups of water and garam masala into it.
- Close the cooker with lid.
- Allow it to give one whistle in medium heat.
- Turn off the heat and allow cooker to release pressure its own.
- Serve hot with your favorite raitha.
No comments:
Post a Comment