Ingredients
Scale
- 2 teaspoon peanut oil
- 3 cardamom
- 3 cloves
- 1 inch piece of cinnamon
- 2 onions, sliced
- 7 cloves garlic
- 1 inch piece ginger
- 1 teaspoon fennel seeds (soambu)
- 4 green chillies, slit
- 3 cups diced mixed veggies (like carrots, beans, potatoes and peas)
- 1 teaspoon salt
- 1 teaspoon water
- 3/4 cup coconut milk (I used canned coconut milk)
- 3/4 cup water
- 1 cup basmati rice
Instructions
- Wash and soak the rice in water before starting to cook. Let the rice soak for atleast 20 minutes.
- Heat oil in a pan and add in the cardamom, cloves and cinnamon. Add in the sliced onions, salt and fry till the onions are soft.
- Grind the ginger, garlic and fennel seeds (sombu) with quarter cup of water to a smooth paste. Add it to the pan along with sliced green chillies. Saute till the mixture is cooked and dry.
- Add in the diced veggies, coconut milk and water.
- Add in the drained rice. Cover the pressure pan and cook on a medium flame for exactly 2 whistles.
- Remove from heat and wait for the pressure to settle for 15 minutes. Open the cooker and fluff up.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Rice Dishes
- Cuisine: South Indian