Follow these steps for perfect results
rice
soaked
water
carrots
cubed
peas
potatoes
peeled, cubed
bay leaves
onions
sliced
cinnamon
coarsely ground
white cumin seeds
coarsely ground
cloves
coarsely ground
cardamom
coarsely ground
red chili powder
ghee (clarified butter)
Wash and soak rice for 15 minutes.
Cut the carrots into small cubes and potatoes into big pieces.
Fry one sliced onion with green cardamom and bay leaves until light brown in clarified butter.
Add the peas, carrots, rice, coarsely ground spices (cinnamon, cumin, cloves, cardamom, chili powder), and salt.
Cook until half tender.
Add small pieces of peeled potatoes and cook on low fire until tender and water in rice is absorbed.
Sprinkle fried onion slices on top.
Serve hot.
Expert advice for the best results
For extra flavor, add a pinch of saffron while cooking the rice.
Garnish with fresh cilantro for added freshness.
Everything you need to know before you start
20 minutes
Can be made a day ahead
Serve in a bowl, garnished with fried onions and cilantro.
Serve with raita or yogurt
Serve as a side dish or main course
Pairs well with the spices.
Discover the story behind this recipe
Common dish in Indian cuisine.
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