Ingredients
- 1.5 Cups Basmati Rice, 300 grams
- 1 cup Water for soaking rice
- 150 Grams Cauliflower, 1.5 cups medium Cauliflower florets
- 90 to 100 Grams Potatoes, 2 medium potatoes or 3/4 to 1 cup chopped Potatoes
- 90 to 100 Grams Carrots or 1 medium to large carrot, 1/2 cup chopped Carrots
- 2 Cloves/ Laung/ Lavang
- 8 to 9 Button Mushroom, sliced or chopped, (optional)
- 2 Green Cardamoms/ Hari Elaichi or choti elaichi and other Garam Masala
- 5 Cups Water
- 1/2 Tbsp Salt or add as per taste
Preparation
Take a deep bottomed pan. add 5 cups water and heat the water on a high flame.when the water becomes hot, add all the spices and salt – 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon.bring the water to a boil. then add the rice.just gently stir with a spoon or fork, after you add the rice.do not reduce the flame and continue to cook the rice.the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.
In a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices – 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.