IT Café Online

Ingredients

1 1/2 cups long grain rice
2 potatoes quartered boiled
2 capsicums cut into strips
2 onions chopped into strips
2 onions quartered
2 tomatoes chopped
1 cup slices mixed vegetables
(french beans, carrots, cauliflower, etc.)
1 tsp. ginger grated
1 tsp. garlic grated
1 cup curd
2 bay leaves
2 cloves
2 cardamomst
4-5 whole black peppers
1 tsp. red chilli powder
1 tsp. garam masala
salt to taste
1/4 tsp. turmeric powder
2-3 pinches asafoetida
1 tbsp. lemon juice
1 tbsp. coriander chopped
10-15 cashews
10-12 almonds sliced to flakes
(optional)
4-5 tbsp. ghee
1" cinnamon stick

Method

Wash and soak rice in salted water for 30 minutes. Heat ghee in a heavy saucepan. Fry
onion strips till crisp, brown, drain, keep aside.

Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep
aside. Meanwhile, heat 6 cups water in a large vessel.Add bay leaves, peppers, cloves,
cinnamon, cardamoms, salt.

When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is
just but not fully done.Drain in a large colander, spread in a big plate, cool. Grind
quartered onions, ginger, garlic to a paste.

In hot ghee, add paste stir fry for 2-3 minutes. Add all powdered masalas, tomatoes,
mixed vegetables, stir, cook till fat separates.

Beat curd, add, stir till the boil resumes, cook 2-3 minutes. Add potatoes, stir, keep aside.