1 1/2 cups (300 g) 11 oz Rice
4 tbsp (60 g) 2 oz Ghee
4 Cloves (laung)
2 Black cardamom (badi elaichi), crushed
500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
250 g (9 oz) Potatoes, peeled, cut into 4 pieces
250 g (9 oz) Green peas (hara matar), shelled
a pinch Asafoetida (hing)
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
4 cups (1 litre) 32 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
2 Green chillies, slit
1 Ginger (adrak), fresh, 1/2 inch piece, julienned
4 tbsp (60 g) 2 oz Ghee
4 Cloves (laung)
2 Black cardamom (badi elaichi), crushed
500 g (1.1 lb) Cauliflower (phool gobhi), cut into florets
250 g (9 oz) Potatoes, peeled, cut into 4 pieces
250 g (9 oz) Green peas (hara matar), shelled
a pinch Asafoetida (hing)
Salt to taste
1 tsp (2 g) Turmeric (haldi) powder
4 cups (1 litre) 32 fl oz Water
1 tsp (2 g) Ginger powder (sonth)
2 Green chillies, slit
1 Ginger (adrak), fresh, 1/2 inch piece, julienned
method
1. Pick, clean and wash the rice. Keep aside.
2. Heat the ghee in a heavy-bottomed pot; add cloves and black cardamom, stir. Add the vegetables, asafoetida, salt, and turmeric powder. Stir for 1 minute.
3. Add rice and mix well. Add water, ginger powder, green chillies, and ginger. Cover and cook for 20 minutes, stirring occasionally.
4. When the water is almost absorbed, transfer the pot on a electric hot plate or a griddle. Cook covered, on low heat, for 5-7 minutes. Serve with yoghurt, pickle or chutney.
2. Heat the ghee in a heavy-bottomed pot; add cloves and black cardamom, stir. Add the vegetables, asafoetida, salt, and turmeric powder. Stir for 1 minute.
3. Add rice and mix well. Add water, ginger powder, green chillies, and ginger. Cover and cook for 20 minutes, stirring occasionally.
4. When the water is almost absorbed, transfer the pot on a electric hot plate or a griddle. Cook covered, on low heat, for 5-7 minutes. Serve with yoghurt, pickle or chutney.
serving amount
serves: 2 - 4
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