Ingredient!
Basmati rice – 2 cups
Oil – 2 tablespoons
Butter – 2 tablespoons
Cashew nuts – a handful
Bay leaves – 2
Pattai – 1 small stick
Yelakai – 5
Saunf – 1 tablespoon
Jeerakam – 1 tablespoon
Jadhipattiri – 1
Onions – 1 large peeled and cut into thin slices
Green peppers – split from 6 to 7
Ginger Garlic Paste – 2 tablespoons
Tomatoes – 1 large sliced
Carrots – 1 medium cut
Celery – 1 sliced
Cauliflower – 1/2 cup minced meat
Beans – 10 finely chopped
Potato – 1 peeled and minced
Bell pepper – 1/2 mince
Salt to taste
Water – 3 cup
Preparation!
Heat oil and butter in a pressure cooker. Add in cashew nuts and whole spices. Bake until cashew nuts turn golden brown.
Now add onions, green peppers and fry until golden brown.
Add salt and ginger garlic paste. Saute for a minute or so.
Add the tomatoes and cook until it becomes mushy,
Add vegetables and mix well. Bake for 5 to 7 minutes until the rough odor leaves.
Add in drained rice and mix well.
Pour in the water and bring to the boil.
Cover the stove and cook over a very low heat for 1 whistle or 15 minutes. Turn off the heat and let the steam go.