1 pav basmati rice
1/2 cup beans
1 cup shelled peas
1/2 bunch coriander leaves
12 cashew nuts
4 green chillies
1″ long cinnamon
11/2 tsp table salt
2 big onions
2 cardamom pods
1″ long ginger piece
2 garlic cloves
2 tsp coriander seeds
1 tbsp coconut gratings
1 tsp oil
1 cup ghee
First, wash rice and palce into a colander. Let all the water trickle down.
Roast the rice with a little ghee in frying pan and keep aside.
Roast 2 cloves, 1/2″ cinnamon and cardamom in ghee and powder them.
Roast coriander leaves and split green chillies with oil.
Combine the remaining 1/2″ piece of cinnamon, garlic cloves, ginger, cashew nut bits and coconut gratings.
Grind all the ingredients together to make a coarse paste.
Cook pieces of carrot and beans along with shelled peas, in water, till tender.
When done, put salt to taste.
Combine the ground masala with the cooked vegetables. Bring to boil.
Remove from flame and keep aside.
Take 1/2 cup of ghee in frying pan.
Roast onion pieces till it becomes brown. Mix peanuts.
Put the above powder-mix, salt, and 3 cups of water. Bring to boil.
Drop the roasted rice and cook on low flame under cover.
Open lid 2-3 times to turn over. Put more water, if need be.
When rice is almost ready, mix the prepared curry and turn over thoroughly.
When done, take out from flame.