- Wash and soak 1 cup basmati rice in 2 cups of water for 15-20 mins. In a heavy bottomed pan, heat 2 teaspoon oil and 2 teaspoon ghee. Add one dried bay leaf, 2 cloves, 1 cardamom and 1 cinnamon stick. Fry for few seconds. Add 1 large onion finely sliced. Fry on low flame. As the onions turn light golden brown, add 1 teaspoon ginger garlic paste. Fry for a few minutes until the raw smell goes off. Add 1 medium tomato finely chopped and cook until mushy. Next add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala powder. Fry off for 2-3 mins. Add 1 cup mixed vegetables, cook for a couple of minutes. Add salt as needed and continue to cook on low flame for 3-4 mins. Now add 2tbsp each of finely chopped mint and coriander leaves. Squeeze the juice from half a lemon wedge. Add ¼ cup fresh green peas. Blanch if using frozen peas. Next pour the water from soaked basmati rice and adjust salt if needed. In a few mins, the water begins to boil. Now add soaked basmati rice – mix well. Close the pan with a lid and cook on low flame for 12-15 minutes. Switch off the heat and let it rest for 5-10 mins before opening it. Fluff up the rice. Serve hot with raita.
Veg tehri
#myrecipe
By Shaalini Shaalu
Jan, 25th
578
Servings
2 persons
Cook Time
30 minutes
Ingredients
23
- 25
Ingredients
- Rice
- Cauliflower
- Peas
- Beans
- Potato
- Carrot
- Peas
- Onion
- Tomato
- Ginger garlic paste
- Oil
- Ghee
- Bay leaf
- Cinnamon
- Cloves
- Cardamom
- Red chilli powder
- Corinader powder
- Garam masala
- Turmeric powder
- Coriander
- Mint
- Lemon
- Water
- Salt
