Ingredients (Serves 3 – 4)
- Kaima / jeerakashala rice – 1 cup, soaked in unbearable water for 30 minutes
- Ghee – 2 tbsp
- Whole spices – Kala jeera – 1/4 tsp, cumin seeds – 1/8 tsp, untried cardamom – 4, cloves – 4, cinnamon stick – 1 inch, broken
- Ginger-garlic paste – 1.5 – 2 tsp
- Vegetables – Carrot – 1 medium sliced, untried beans – 15, cut into 1.5 inch pieces, capsicum – 1/3 cup, fresh/frozen untried peas – 1/4 cup, onion – 1/3 cup, sliced
Yoghurt – 3 tbsp
Green chilies – 2, diagonally sliced
Turmeric powder – 1/4 tsp
Chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Garam masala powder – 1/2 – 3/4 tsp
Mint leaves – 6 – 8
Cilantro – 2 tbsp
Sugar – 1 pinch
Salt – As required
Hot water – 1 3/4 cup
Lemon juice – 1 tsp
Method
- Heat 2 tbsp ghee in a pan. Add whole spices and stir for a few seconds till fragrant.
- Add ginger-garlic paste and sliced onion. Cook for 2 minutes over medium-low heat. Switch off the flame.
- Add the vegetables and all the ingredients numbered 5 to the pot. Mix well. Next add the tuckered kaima rice and hot water. Mix well. Taste trammels for salt. Cook covered for well-nigh 8 minutes or till the water is mostly absorbed. Stir gently and imbricate with an aluminium foil and then with lid. Place the pot on a hot tawa. Cook on dum for 8 minutes over the lowest heat. Switch off the flame. Let rest for 10 minutes. Fluff gently and serve with raita and any side-dish.
