Recipe Details

Instructions

1. 1
   Wash and soak rice and moong dal in water for 30 minutes. Drain and keep aside. Finely chop mix vegetables.
2. 2
   Heat ghee in a deep pan over medium flame. When ghee is hot enough to sauté, add cumin seeds, cloves, bay leaves, cinnamon, black peppercorn and curry leaves. Sauté for 30-40 seconds.
3. 3
   Add chopped onion and sauté until it turns light brown or for approx. 1-2 minutes.
4. 4
   Add mixed vegetables (cabbage, green peas, potato, carrot, french beans) and sauté for 2 minutes.
5. 5
   Add soaked rice, moong dal, turmeric powder, red chilli powder and salt. Mix well and sauté for 2-3 minutes.
6. 6
   Add 3¼ cups water and bring it to a boil. When it starts boiling, cover it with a lid and cook for 10-15 minutes over low flame. Stir occasionally in between to prevent sticking.
7. 7
   Open/remove the lid and let it cook until rice grain is tender and almost all water is absorbed; approx. 2-3 minutes.
8. 8
   Turn off the flame and garnish it with coriander leaves.