Ingredients
|
Quantity
|
Basmati rice (long grained rice)
|
1 cup
|
Potato – peeled & diced
|
1 large
|
Shelled green peas
|
1 cup
|
Onion – peeled & diced
|
1 onion
|
Florets of cauliflower
|
few
|
Lemon juice
|
½ cup
|
Grated coconut
|
for garnish
|
Cilantro leaves
|
For leaves
|
Spice to
grind:
|
|
Cinnamon stick 1”
|
1
|
Cloves
|
2 to 3
|
Pepper corns
|
2 to 3
|
Cilantro leaves
|
1 small bunch
|
Grated coconut
|
1 cup
|
Turmeric powder – optional
|
1 tsp
|
Green chilli
|
1
|
Ginger 1 ½”
|
1 piece
|
Salt
|
to taste
|
Wash and drain rice and keep aside for at least thirty minutes.
Grind all the spices with a little water to form a paste. Heat oil and when
hot, add onions and stir fry till they turn pink. Next add cauliflower florets,
potatoes one after the other and stir each vegetable for a minute or so before
adding the next. Add the peas. Stir well. Add the ground spices and the washed
and drained rice. Stir the entire mixture well for at least 3-5 minutes taking
care not to let the rice stick to the bottom. Add two and half cups of water.
Add lemon juice. Stir it once more. Cover and cook on a low flame for approx.
thirty minutes. Keep checking whether the rice grains are cooked. Remove from
heat. Garnish with coconut and cilantro and serve hot with pickles and chilled
yoghurt and (if available) crisp fried popadums.