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Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 + 1/2 cup rice small grained like Krishna Kamod
  • 1/2 cup finely chopped onion
  • 2 finely chopped tomatoes
  • 2 green chillies slit or chopped
  • 2.5 cups mixed vegetables diced into small pieces (potoatoes, sweet potato, carrots, cauliflower, green beans, peas)
  • 3 green cardamom
  • 1 inch cinamon stick
  • 3-4 cloves
  • 4-5 pepper corns crushed
  • 2 teaspoon dhaniya-jeera powder/coriander and cumin powder
  • 1 teaspoon haldi/ turmeric powder
  • 1 tespoon red chilli powder optional
  • 2 dry red chillis
  • 3 tablespoons oil
  • salt to taste

Method
 

  1. Wash and soak the rice for 20 minutes.
  2. Place kadhai on medium to low flame.
  3. Add the oil, once it heats up add the cumin seeds, cardamom, cloves, cinnamon, peppercorns and whole red chili.
  4. Once the whole spices release aroma and cumin seeds sizzle add the chopped onion and saute it till pale brown. Add the tomatoes and cook till done.
  5. Now add the chopped vegetables, powdered spices - turmeric, coriander-cumin, red chilli powder and salt.
  6. Mix well.
  7. Drain the rice and add it to the vegetables.
  8. Mix well.
  9. Now add 3 cups of water.
  10. Stir, cover and cook till done.
  11. Sprinkle with chopped coriander, serve hot with yogurt and sweet/mithai.