Ingredients Jump to Instructions ↓

  1. To Be Blended Together Into A Smooth Paste (makes Approx. 1/2 Cup) 1 1/2 cups chopped coriander (dhania) 3 to 4 green chillies , roughly chopped 25 mm. (1") ginger piece 8 to 10 clove garlic (lehsun) , peeled 2 to 3 tbsp water Other Ingredients 1 1/4 cups long grained rice (basmati) 4 tbsp ghee 50 mm (2") stick cinnamon (dalchini) 2 cloves (laung / lavang) 2 cardamoms 2 bayleaves 1/3 cup chopped onions 3/4 cup cauliflower florets 3/4 cup potato cubes 1/2 cup fresh green peas salt to taste For The Garnish 2 tbsp finely chopped coriander (dhania)

Instructions Jump to Ingredients ↑

  1. Clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom and bayleaves and sauté on a medium flame for a few seconds. Add the onions, cauliflower, peas, potatoes, rice, the prepared paste and salt, mix well and sauté on a medium flame for another minute. Add 3 cups of hot water, mix well and pressure cook on a high flame for 2 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip ) before opening the lid. Serve hot garnished with coriander. Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart. Automatic release method: turn the pressure selector dial on the lid to the release position and the steam will release.


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