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.