Ingredients
|
Quantity
|
Basmati rice
|
3 cups
|
Asian eggplant – cubed
|
1 large
|
Red potatoes – cubes
|
1 large
|
Green peas – frozen
|
½ cup
|
Peanuts – unsalted
|
½ cup
|
Cashews – raw, split
|
¼ cup
|
Green chillies
|
3 to 4
|
Karhi leaves
|
1 spring
|
Peppercorns
|
½ tsp
|
Sesame seeds
|
1 tbsp
|
Whole cloves
|
4 to 6
|
Cumin seeds
|
1 tbsp
|
Mustard seeds – brown
|
1 tsp
|
Coriander seed – ground
|
1 tbsp
|
Turmeric
|
½ tsp
|
Coconut shreds – unsweetened
|
½ cup
|
Cilantro – chopped
|
½ cup
|
Salt
|
1 or to taste
|
Ghee
|
¼ cup
|
Wash rice in several rinses of cold water until the water is
clear. Cover the rice with water and let sit for at least ½ hour. In a
stockpot, heat the ghee and pop the mustard seeds with a cover on. Add the
cumin seeds, cinnamon, cloves, Karhi leaves, peppercorns, sesame seeds, cashews,
and peanuts. Add the vegetables and cook al dente. Add the ground coriander, turmeric,
coconut, and salt. Drain the rice, then add it and water (to cover rice by ½ inch)
and bring to a boil with the cover off. When most of the water has boiled away
place a tight fitting lid on the pot. If you have an electric stove turn the
heat off and let the rice rest for 5-10 minutes. If using gas turn it down as
far as you can and simmer for 5-10 minutes. Stir in the cilantro.