Ingredients

The following ingredients have 2 Servings
  • 1 cup rice ( (aged rice – basmati or any short rice))
  • 2 cups coconut milk ((1 cup canned milk, 1 cup water, refer notes))
  • 2 tablespoons ghee ((use oil to make it vegan))
  • 1 small onion (sliced)
  • 1 green chilli ((slit or chopped, skip for kids))
  • ¼ cup carrot ((1 medium))
  • ¼ cup potato ((1 medium))
  • ¼ cup green beans ((6 to 7))
  • ¼ cup green peas ( (fresh or frozen))
  • 1 to 1 ½ teaspoon ginger garlic paste
  • ¼ cup mint leaves (chopped finely (handful pudina leaves))
  • ½ to ¾ teaspoon salt ((adjust to taste))
  • 10 cashewnuts ((20 split, optional))
  • 1 bay leaf
  • 3 green cardamoms
  • 4 cloves
  • 1 inch cinnamon
  • 1 star anise
  • ¾ teaspoon shahi jeera ( (substitute with cumin seeds))
  • 1 strand mace
  • 1 black cardamom
  • ½ teaspoon crushed fennel seeds ( (optional))
  • ¼ teaspoon crushed black pepper ( (optional))

Instruction

  • Rinse rice well thrice and soak for 15 mins. Drain to a colander and set aside. Do not over soak.
  • While the rice soaks, prepare the veggies and the spices.