INGREDIENTS
• Potato (slashed) - 1 numbers.
• Salt - to taste.
• Cloves - 4-6 number.
• Oil - 20 ml.
• Beans - 1 glass.
• Basmati rice - 2 glass.
• Carrot (shapes) - 1/2 container.
• Cashewnut discretionary - 10 numbers.
• Cilantro/coriander leaves - 1/4 bundle.
• Curd - 3 teaspoons.
• Onion (slashed) - 1 numbers.
• Mint - 1/2 bundle.
• Green chillies (slashed) - 4 numbers.
• Ginger garlic glue - 1 tea spoon.
• Green peas - 1/2 glass.
• Cinnamon stick(1 inch) - 3 number.
• Bay leaves - 2 number.
• Green cardamom - 3 number.
• Black cardamom - 2 number.
• Shahi jeera - 1 tea spoon.
• Mace - 2-3 number.
• Pepper corn (squashed) - 1/2 tea spoon.
• Chili powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
Methods
Wash and absorb the rice water before beginning to cook. Give the rice a chance to douse for atleast 20 minutes.
Warmth oil in a container and include the cardamom, cloves and cinnamon. Include the cut onions and broil till the onions are delicate.
Granulate the ginger, garlic and fennel seeds (sombu) with some water to a smooth glue. Add it to the skillet alongside cut green chillies. Saute till the blend is cooked and dry.
Include the diced veggies, salt, coconut drain and water.
Include the depleted rice. Cover the weight skillet and cook on a medium fire for precisely 2 shrieks.
Expel from warmth and sit tight for the strain to agree to 15 minutes. Open the cooker and lighten up.
