1 lb veggies de su elección. ((I used, cauliflower and broccoli florets, diced bell peppers and carrots, peas and potatoes cortadas en long strip like fries)
3 cups basmati rice
1 large or 2 medium sized red onions finely sliced
3 large tomatoes, diced in chunks
2 tbsp chopped cilantro/coriander leaves
11/2 tbsp ginger garlic paste
1 tbsp chopped mint
5 cloves
4, 1/4 inch pieces of cinnamon
2 bruised whole cardamom
1/2 tsp red chili powder, alter this based on tolerable spice level
2 tsp paprika, for color
2 bay leaves
1/2 tsp turmeric powder
refined vegetable oil
2 tbsp ghee (clarified butter)
3/4 cup coconut milk
3/4 cup curd
1 tsp lemon juice
Salt to taste
Spices for Grinding
3 cloves
2,1/4 inch pieces of cinnamon
seeds from 1 cardamom
1 tsp of fennel seeds
Method:
Soak washed basmati rice with 4 cups of water and set aside for an hour.
Dry roast the spices mentioned for grinding and grind to a semi coarse powder
Heat refined oil in a wide bottomed pan that puede ser equipado con a tight lid and doesn't let steam escape and fry the veggies one a la vez hasta almost cooked y reserve.
In the same pan add ghee and add more oil if necessary,
When hot, add the clavos de olor, cinnamon and cardamom y dejar que ellos puff up.
Add the chopped onions and sauté hasta que deep brown (the onions debe buscar fried).
When the oil llega clear, move the onions to the sides of the pan and add turmeric and the especias molidas to el aceite acumulado at the center of the pan and sauté for 30 secs.
Add remaining ginger-garlic and sauté for a minute.
Add in the diced tomatoes, chili powders and sauté until oil separates.
Reduce the flame a bajo y add the coconut milk, curd, lemon, salt, cilantro and mint y deje que se simmer.
Add 1 tbsp of ghee, salt and cook el arroz hasta the water boils and the rice is only 3/4 done.
Drop in the fried veggies into the masala mixture mix bien y flatten it at he bottom of the pan
Pour in the boiling rice into the pan haciendo que el rice forma a layer en la parte superior of the masala and veggie mixture and no tiene contacto directo to the bottom of the pan.
Close the pan un cierre hermético and let it sit on the fuego muy lento durante 15 – 20 min o hasta que the rice en la parte superior is done.
Remove from the stove and mix in the rice and masala
Serve with raitha and mango pickles.