Quantity good for 3-4 People

Ingredients:

  • Basmati Rice – 1 cup, washed & soaked in water for about 15 minutes
  • Ghee – 2 tbsp
  • Onion – 1, thin slices
  • Ginger garlic paste – 1 tbsp
  • Green peas – 1 cup
  • Cauliflower florets – 1 cup
  • Beans – 1 cup, cut into medium pieces
  • Potato – 1, cut into medium pieces
  • Carrot – 1, cut into medium pieces
  • Green chilli – 2, top and bottom cut
  • Soya chunks – 10-12, soaked in hot water for about 10-15 minutes & excess water squeezed out (optional)
  • Salt, as per taste

Whole Spices:

  • Bay leaf – 2
  • Cloves -4-5
  • Cumin (jeera) seeds – 1/2 tsp
  • Cinnamon – 1 inch
  • Black peppercorns – 1 tsp
  • Dry red chilli – 2
  • Black cardamom – 1
  • Green cardamom – 4-5

Preparation:

  1. Over medium-high flame, heat the pressure cooker. Add the ghee and let it heat up.
  2. Once heated, add the whole spices including the 2 green chillies.
  3. Sauté till the spices leave the aroma & then add the sliced onions. Stir fry for few seconds (without changing the color of the onions).
  4. Now add the potatoes & sauté again for few seconds.
  5. When the onions turn translucent, add the ginger garlic paste & sauté. Add green peas and cauliflower florets. Mix well & continue to sauté.
  6. Now add beans, carrot & soya chunks. Mix it all well, lightly cover & cook for about 2 minutes.
  7. Its time to add the rice now. Put a scoop of ghee and mix the rice with the vegetables and let it cook on medium flame for about 2 minutes.
  8. Now add 1 1/2 cups of water & salt. Mix well.
  9. Over high flame, give the cooker 1 whistle & turn off the flame. Let it cool.
  10. Using a fork, fluff the rice a little once its cool down.
  11. Transfer to a serving dish, accompanied by raita and papad and serve hot.
    Enjoy!