Ingredients
Basmathi Rice. - 1 cup
Tomatoes. - 3
Onion. - 1 big
Green Chillies. - 2
Potato. - 1 big
Cauliflower. - 1/4 cup
Peas. - 2 tbsp
Carrot. - 1 small
Coconut milk. - 2 tbsp
Cardamom. - 2
Bay leaf. - 1
Cloves. - 3
Cinnamon. - 1 inch
Garlic. - 4
Ginger. - 1 inch
Garam masala. - 1/2 tsp
Red chilli powder- 1/2 tsp
Turmeric Powder- 1/4 tsp
Olive Oil. - 2 tbsp
Ghee. - 2 tsp
Coriander leaves
Mint leaves
Salt to taste
In a electric cooker/instapot, cook the rice with 1/2 tsp. Salt and 2 1/2 to 3 cups of water. The rice should not be separated like biryani and fried rice.
Grind the tomatoes without adding water and keep aside
Thinly slice the onions and chop all the vegetables, coriander leaves and mint leaves. Slit the green chillies into two. Shred the garlic and ginger.
In a pan add oil. When the oil is hot add whole masala like cardamom, cinnamon, cloves and bay leaf. Saute for some 10 seconds and add the onions, green chillies and salt. When the onions become transparent add shredded ginger and garlic. Saute till the raw smell of the ginger garlic goes. (You can even add 1 tsp of ginger garlic paste instead of shredded ginger garlic.) Add turmeric power saute and add all the vegetables, turmeric powder, red chilli powder, garam masala and salt. Reduce the heat and cook the vegetables covered with a lid. When the vegetables are three fourth cooked add ground tomatoes. Saute till it becomes thick. Add coconut milk and sauté till it becomes little dry. Add half of chopped coriander and mint leaves and mix.
Now add the above mixture and ghee to the rice and mix well. Garnish it with the rest of mint and coriander leaves.
Serve the rice with onion raita or kurma. Usually brinji is served with kurma
You can also add fried bread pieces to the rice at the end and mix it well before serving. (Optional)
Basmathi Rice. - 1 cup
Tomatoes. - 3
Onion. - 1 big
Green Chillies. - 2
Potato. - 1 big
Cauliflower. - 1/4 cup
Peas. - 2 tbsp
Carrot. - 1 small
Coconut milk. - 2 tbsp
Cardamom. - 2
Bay leaf. - 1
Cloves. - 3
Cinnamon. - 1 inch
Garlic. - 4
Ginger. - 1 inch
Garam masala. - 1/2 tsp
Red chilli powder- 1/2 tsp
Turmeric Powder- 1/4 tsp
Olive Oil. - 2 tbsp
Ghee. - 2 tsp
Coriander leaves
Mint leaves
Salt to taste
In a electric cooker/instapot, cook the rice with 1/2 tsp. Salt and 2 1/2 to 3 cups of water. The rice should not be separated like biryani and fried rice.
Grind the tomatoes without adding water and keep aside
Thinly slice the onions and chop all the vegetables, coriander leaves and mint leaves. Slit the green chillies into two. Shred the garlic and ginger.
In a pan add oil. When the oil is hot add whole masala like cardamom, cinnamon, cloves and bay leaf. Saute for some 10 seconds and add the onions, green chillies and salt. When the onions become transparent add shredded ginger and garlic. Saute till the raw smell of the ginger garlic goes. (You can even add 1 tsp of ginger garlic paste instead of shredded ginger garlic.) Add turmeric power saute and add all the vegetables, turmeric powder, red chilli powder, garam masala and salt. Reduce the heat and cook the vegetables covered with a lid. When the vegetables are three fourth cooked add ground tomatoes. Saute till it becomes thick. Add coconut milk and sauté till it becomes little dry. Add half of chopped coriander and mint leaves and mix.
Now add the above mixture and ghee to the rice and mix well. Garnish it with the rest of mint and coriander leaves.
Serve the rice with onion raita or kurma. Usually brinji is served with kurma
You can also add fried bread pieces to the rice at the end and mix it well before serving. (Optional)
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