Recipe Details

Instructions

1. 1
   Drain the soaked rice in a colander. Ensure there is no water left in the rice.
2. 2
   Heat a heavy bottom pan, add dry spices and sauté till they begin to sizzle.
3. 3
   Add the ground paste and fry for about 3 to 4 minutes.
4. 4
   Add tomatoes, yogurt, red chili powder, turmeric and salt. Cook or fry till the tomatoes turn soft. If needed cover the pan and cook till the tomatoes soft. Fry till the oil begins to leave the sides of the pan.
5. 5
   Add powdered masala and fry till it becomes fragrant.
6. 6
   Add carrots, peas, cauliflower and beans. Fry for 3 to 4 minutes.
7. 7
   Pour 3½ cups water and adjust salt. Check the salt, the water must be slightly salty. Bring it to a rapid boil, not just hot.
8. 8
   Add rice to the boiling water and cook till very little water is left, stir occasionaly. At this stage the rice is under cooked or ¾ cooked. Drizzle the rose water or kewra water. Cover the pot with a tight lid.