Contributor: C, Gowri.

INGREDIENTS

1. 2 Cup rice (Basmati)
2. 4 Cup water
3. 1 Carrot
4. 8 to 10 string green beans
5. ½ Cup green peas
6. 3 to 4 Cauliflower flowerets

FOR MASALA PASTE

1. 3 Cloves of garlic
2. 1 Inch of ginger
3. 5 to 6 Green Chilies (According to taste)
4. 1 Inch cinnamon stick
5. 3 Cloves
6. 2 Cardamoms
7. 1 Cup fresh coconut

SEASONING

1. 1 Onion chopped
2. 3 Cloves
3. 2 Cardamoms
4. 1 inch cinnamon stick
5. 3 Bay leaves

Method:

1. Grind the masala paste and keep it aside.
2. Heat oil and ghee make seasoning and add onions and other ingredients fry for 2 to 3 minutes the add ground masala paste
3. Into the seasoning fry for another 2 to 3 mints then add chopped vegetables and salt along with the washed rice and water
4. And cook until it’s done. Or you can cook it in the rice cooker.
5. Garnish with chopped cilantro and serve hot with cucumber raitha.