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Long grain rice- 2 cups
Chopped mixed vegetables- 2 cup
(Peas, Cauliflower, Green pepper, Carrots, Beans, Beetroot)
Potatoes- 2 (diced)
Big onions- 2 (chopped)
Large tomatoes- 2 (chopped)
Ginger, Garlic & Green Chili Paste- 2 tsp
Chopped cilantro (coriander)
Cinnamon- 1 piece
Bay leaves-2
Cloves- 2
Red chili powder- 2 tsp
Garam masala powder- 1 tsp (optional)
Turmeric Powder-1/4 tsp
Salt
Plain yoghurt- 1 tablespoon (optional)
Lime juice- 1 tablespoon
Mint leaves- 10 (optional)
Dalda or Oil- 6 tablespoons
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Heat dalda or oil in a large heavy pan. Put the cinnamon, cloves & bay leaves and fry. When it turns brown add ginger, garlic and green chili paste and fry for few minutes. Then add the onions and fry until it becomes soft. Add tomatoes and fry for a few seconds and add the mixed vegetables & potatoes and saute. Then add the rice and all the spice powders & salt. Mix well. Pour lime juice, yoghurt and add the chopped coriander. Turn off the heat.
Transfer this to a pressure cooker and add 4 cups of water. Spread the mint leaves at the top. Pressure cook for 4 whistles or until done. Remove mint leaves. Serve hot with any kind of salad, mint, coriander chutney and curry.
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