Cooking Time : 45 MinutesIngredients : | Rice | 2 cup | | Cauliflowe | 7-8 small florets | | Beans | 8-10 | | Potatoes | 2 small | | Onions | 2 sliced | | Oil | 2 Tbsp | | Salt | 3 Tsp | | Lemon Juice | 1 Tsp | | Tej Patta | 1 | | Carrot | 2 cut into cubes |
Grind To a Paste| Garlic | 6.7 Flakes | | Ginger | 1" Piece | | Saunf | 1 Tbsp | | Zeera | 1 Tsp | | Red chillies | 3 | | Dhania Powder | 1 Tsp | | Dalchini | 1" Stick | | Laung | 3-4 Laung | | Saboot Kali Mirch | 3-4 whole | | seeds of Moti Ellaichi | 2 |
Method : - Soak rice for one hour.
- Grind the ingredients of the paste together with a little water.
- Heat oil in a heavy bottom pan, add onions and cook till golden brown.
- Add paste and taj patta and mix well.
- Add vegetables and stir fry for 3-4 minutes.
- Add 4 cups of water to the vegetables.
- Add salt and lemon juice.
- When water boils, strain the rice and add to the water.
- Give one pressure and keep on sim for 2 minutes.
- Serve Hot with vegetable raita.
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