Preparation
1) Wash Rice in cold water and soak it for 5- 10 minutes
2) Wash and cut 2 Small Onions, 5 Green Chillies and 4 Big Tomatoes finely
3) Wash and cut all vegetables into small pieces
4) Wash and cut mint leaves and corriander leaves very fine
Cooking Process
1) In a very deep shallow thick bottom pan heat 50g Clarified Butter or Ghee with 25ml of oil for 2 minutes
2) Add 2 Bay leaves, 4 Cloves , 2 Star Anise and 3 Cinnamon Sticks and fry for 40 seconds or till the aroma comes and then add cashew nuts
3) Add onions and chillis fry for 3-4 minutes or till they are light brown
4) Add all cut vegetables including peas with salt and cook for 5-10 minutes
5) Add tomatoes and cook for 3 minutes , then add ginger/garlic paste
6) Add chopped mint and corriander leaves and mix well and cook for 1 minute
7) At this stage add soaked rice and mix very well and leave it for 1 minute
8) Add 500ml of water and 1 cup of coconut milk and cook for 20 -25 minutes in avery very low flame till the rice is cooked
9) Serve hot with onion and tomato Raitha.
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