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1) Take the coriander/cilantro leaves, fresh mint and green chillies and grind in a grinder to a paste (add a little water if necessary). Heat the clarified butter or oil in a pressure cooker. Add in all of the whole spices and mix well. Add in the sliced onions and fry until translucent and slightly golden brown. Add in the ginger paste and garlic paste and saute well. Add in the vegetables and stir for about 5 minutes.
2) Add in the paste of fresh coriander, fresh mint and green chilles. Saute for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix well. Add in the red chilli powder and salt and mix well.
3) Reduce the heat to medium. When the mixture comes to a boil, add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.
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Serving Suggestions: Serve hot with
Raita
and any salad of your choice. Degree of Difficulty: Medium Recipe Category: Main Course Vegetarian & Main Course Rice Recipe Ethnic Group: Pakistani |
Recipe Requested by, Prathima Tirumalasetti (U.S.A.)
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