Basmati Rice 2 cups
Coriander leaves 1 bunch
Water 3 ½ cups
Almonds 20 gms
Raisins 20 gms
Cashewnuts 20 gms
Turmeric powder 1 tsp
Salt to taste
Red chilli powder 1 tsp
Potatoes 1 cup (diced)
Cauliflower florets 1 ½ cup
Peas 1 cup
Cumin seeds 1 cup
Carrots ½ cup (diced)
Peppercorns 8
Cloves 6
Bayleaves ( Tej Patta) 2
Green Cardamom (Choti Elaichi) 4
Cinnamon 1 stick
Cooking Oil 50 gms
Onions 2 (Sliced)
Mint leaves chopped ( 1 Tablespoon)
Kewra essence few drops
Saffron ½ tsp (dissolved in 1 tsp of warm milk)
Method:
1. Wash the rice and let them soak in water for 30 minutes and then drain and keep aside.
2. Take a heavy bottomed pan and heat the oil.
3. Fry the onions and set aside.
4. Using the same pan and the oil add the following ingredients
Bay Leaves
Pepper corn
Green Cardamom
Cumin Seeds
Cloves
Cinnamon Stock
Please add these items one at a time and let the oil absorb the flavour of each of them.
5. Now add the vegetables in it and cook for few minutes ( about 5 minutes )
6. Now add the rice and fry till grains seperate.
7. Add the salt, chilli powder, turmeric powder.
8. Add the water.
9. When the rice is 3/4th done, add the saffron which is alredy dissolved in milk.
10. cook till fully done.
Sprinkle with kewra essence.
Granish with chopped cashewnuts, almonds, raisins, fried onions, fresh mint and coriander leaves.
Serve steaming hot with raita and Achar (Pickle)