Ingredients
The following ingredients have 4 Servings
- 1 cup Gobindobhog rice (of any other fragrant white rice)
- 2 tablespoons ghee (use oil for vegan)
- 1 teaspoon cumin seeds
- 2-3 green chilies (slit into half)
- 5-6 cashew nuts (kaju) (halved)
- 10-12 raisins (kishmish)
- 2 whole green cardamoms (hari elaichi)
- 1 whole black cardamom (badi elaichi)
- 1 inch piece of cinnamon stick (dalchini)
- 2-3 cloves (laung)
- 1/4 cup cubed carrots
- 1/4 cup frozen green peas
- 1/2 cup cauliflower florets
- 1/4 cup peeled and cubed potatoes
- 1/4 cup green beans (cut into 1 inch pieces)
- 1 teaspoon lime juice
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instruction
- Rinse the rice with water 2-3 times until the water runs clear and soak it in 3-4 cups of water for 15 minutes.
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add cumin seeds and green chilies and let them crackle for 3-4 seconds.
- Add cashew nuts and raisins and fry until slightly browned.
- Add green cardamoms, black cardamom, cinnamon and cloves and fry for 3-4 seconds.
- Now add carrots, peas, cauliflower, potatoes, and green beans and cook for 3-4 minutes, stirring frequently.
- Drain the water from the rice and add the soaked rice to the pan along with lime juice, salt, sugar and 2 cups of water.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook undisturbed until all the water is absorbed by the rice and the rice is tender (20-25 minutes).
- Remove the pan from the heat and let the rice rest for 5 minutes.
- Open the lid and fluff the rice gently using a fork and serve hot.