Ingredients:
Brocolli stems (reserve the florets for the salad) - 1 cup
Carrots - diced into 1/4" cubes - 1 cup
Peas - 1/2 cup
Beans - cut into 1/4" long pieces - 1 cup
3 Onions - cut into 1/2" long strips
Yellow capsicum - 1/4 - cut into 1/4" long pieces
Red capsicum - 1/4 - cut into 1/4" long pieces
Green capsicum - 1/4 - cut into 1/4" long pieces
Fresh mint leaves - 1/2 cup
Coconut milk - 2 cups
Rice (Basmati long grained) - 3 cups
Salt - to taste
Cumin / jeera seeds - 2 tsp
Cloves - 3
Cinnamon - 3 sticks of 1/2" each
Cardamom - 3
Cooking oil - 1 tbsp
Ghee - 2 tsp
Method:
- Wash all the vegetables and cut them.
- Wash and soak the rice for 1/2 hour.
- In a deep bottomed pan, heat cooking oil. Add cumin seeds, cloves, cardamom and cinnamon.
- When they turn red add onions and saute them till they turn translucent.
- Add carrots, peas and beans. Saute for 5 minutes.
- Add brocolli stems and green capsicum. Saute for 2 minutes.
- Add soaked rice and fry until lightly roasted.
- Add coconut milk and 2 cups water.
- Add salt. Cover the vessel and cook until rice is done.
- Cut mint leaves and add to the rice. Stir well.
- Add cut yellow and red capsicum, turn off the flame, stir and keep covered for 5 minutes.
- Serve hot with raita of your choice.
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