How to make it

  • Soak rice for half hour.
  • Allow 4 cups of water to boil and drop in 2 cloves, 2 cardamom, 1 bayleaf and few mint leaves.
  • Then drain the rice well and drop in the boiling water.
  • Add required salt.
  • Allow to cook for 10 minutes.
  • In a bowl mix ginger-garlic paste, coreander powder, turmeric powder.
  • Add in all the chopped vegetables and mix well.
  • In a pan add 2-3 sp of oil and splutter cloves and cardamom in it.
  • Then add in the grinded paste of red chillies, coreander seeds and cloves.
  • To this add the vegetables, and cook for some 8-10 minutes till the vegetables are cooked.
  • Take the serving bowl and layer the bottom with cooked rice and on top of it add the cooked vegetables and again cover it up with rice and then with vegetables again in an alternative basis.
  • Sprinkle fried onions on top and sprinkle the chopped coreander leaves.
  • Goes well with the curd salad.

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