Its difficult giving exact proportions of ingredients and spices while writing a recipe since most of my cooking is done by ‘andaz’. Sometimes, I just follow my mood and the available ingredients/spices while preparing a dish like today’s recipe. I try my best to be close to the required amount of spices used in a particular dish while writing the recipe. 1 Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent. 2 Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts. 3 Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts. 4 Add the coconut milk and water. Bring to a boil. 5 Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid. 6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves. 7 Serve warm with raita. Prep & Cooking: 45 mts Serves 4-5 persons . 1 1/2 tbsps ghee 1 tbsp oil 2 green cardamoms 4 cloves 2†cinnamom stick 1 star anise 2 bay leaves very small pinch nutmeg pwd 2 onions finely sliced 1/2 tbsp ginger-garlic-green chilli paste 1 1/2 tbsps of fresh mint leaves/pudina, finely chopped 1 1/2 tbsps fresh coriander leaves, finely chopped 1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes) 1 tomato, chopped 1/2 cup thick coconut milk 3 1/4 cups water salt to taste 8-10 cashew nuts (lightly roasted in ghee till golden brown) coriander leaves for garnish
