Ingredient!
Basmati Rice – 2 cups
Oil – 2 tablespoons
Butter – 2 tablespoons
Cashews – a handful
Bay Leaf – 2
Pattai – 1 small stick
Yelakai – 5
Saunf – 1 tablespoon
Jeerakam – 1 tablespoon
Jadhipattiri – 1
Onions – 1 large peeled and cut thin
Green Chillies – 6 to 7 slots
Ginger Garlic Pasta – 2 tablespoons
Tomatoes – 1 large chopped
Carrots – 1 medium chopped
Celery – 1 minced
Cauliflower – 1/2 cup chopped
Beans – 10 chopped
Potato – 1 peeled and chopped
Bell Pepper – 1/2 chopped
Salt to taste
Water – 3 cups
Preparation!
Heat oil and butter in a pressure cooker. Add in cashews and whole spices. Sets for cashews become golden.
Now add onions, green chilies and saute to the golden.
Add in salt and ginger garlic paste. Saute for a min or so.
Add in tomatoes and cook until mushy,
Add in veggies and mix well. Saute for 5 to 7 minutes until raw smell leaves.
Add in drained rice and mix well.
Pour in water and bring to a boil.
Cover the stove and cook it on a very very low heat for 1 whistle or 15 minutes. Turn off the heat and let the steam go by itself.