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Preparation Time : 20
Cook Time : 20
Total Time : 40
Basmathi/Jeeraksala Rice/ Vayanadan Kaima 2 cups
Mixed vegetables cut into cubes(I used Carrot, Cauliflower, French beans, Potato 2 cups
Bay Leaf 1 nos
Green Cardamom 3 nos
Cloves 3 nos
Star Anise 1 nos
Cinnamon Stick 2 nos
Mace 1 nos
Shahjeera 2 tbsp
Fennel Seeds 1/4 tbsp
Cashew nuts 10 nos
Raisin 15 nos
Onion sliced 2 nos
Ginger Garlic Paste 1 tbsp
Green Chili 2 nos
Tomato ,chopped 1 nos
Fresh Coriander and Mint Leaves,chopped 1/4 cups
turmeric powder 1/4 tbsp
Red Chili Powder 1/4 tbsp
Coriander Powder 1 tbsp
cumin powder 1 pinch
Thick Curd 2 tbsp
Lemon Juice 1 tbsp
Ghee 2 tbsp
Oil 2 tbsp
Water 3 cups
Wash and soak the rice for 20 minutes.
Heat oil in a pan, add half of the thinly sliced onion and fry it till golden. To the same pan add cashew nuts and raisins and fry them too, remove from the oil and drain on a paper towel.
Heat ghee in a pressure cooker.
Add bay leaf, shah jeera, fennel seeds, cinnamon, cloves, star anise, mace, green cardamom and fry for few seconds.
Add onion and saute till it turns translucent. Add green chilli, ginger& garlic paste and fry till the raw smell leaves.
Add turmeric powder, red chilli powder, coriander powder, cumin powder and fry for a minute.
Add chopped tomato and saute till it turns soft and mushy.
Add curd and mix well.
Add chopped vegetables and stir for few minutes.
Add chopped fresh coriander & mint leaves, salt measured water and allow it to boil.
Add lime juice then soaked rice, mix gently and close the pressure cooker with lid. Cook for two whistles in medium flame. Put off the flame and open it once the pressure releases completely.
Garnish with fried onion, cashew nuts, raisins and chopped mint & coriander leaves.
Serve hot with any raita.
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