Serves: 6
Cooking Time: 30 mins
- 1 cup basmati rice
- 1 tbsp oil
- ½ tsp mustard seed
- ½ tsp cumin seed
- 1 tsp green chilli paste
- ¼ tsp asafoetida
- 10-12 curry leaves
- 1 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 2 tbsp CRISTA Lai Bhari Maharashtrian Black Masala
- 1 tsp CRISTA Red Chilli powder
- 1 chopped tomato
- ¼ cup gerkins or tendli chopped round
- ¼ cup cauliflower florets
- ¼ cup sliced potatoes lengthwise
- ¼ cup green peas
- 1 tbsp broken cashews
- 2 tsp butter
- 1 slice of lemon
- salt to taste
Ingredients for garnishing: freshly chopped coriander
Preparation
Wash the rice thoroughly and soak for 10 mins with a slice of lemon then rinse well, discard the lemon and keep the rice aside. In a flat cooker, heat the oil, add mustard seed, cumin seed, asafoetida, ginger, and curry leaves and sauté for 2 mins. Add all the remaining masalas except CRISTA Lai Bhari Maharashtrian Black Masala and CRISTA Red Chilli powder with 2 tbsp of water so that they don’t get burnt. Now add all the vegetables one by one and sauté for 3 mins. Then add the rice, CRISTA Lai Bhari Maharashtrian Black Masala, CRISTA Red Chilli powder, cashews, butter, and salt to taste and sauté for 3 mins adding 2 ¼ cup water. Cook till 3 whistles. Garnish with fresh coriander and serve with cucumber raita.
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