Masala Bhaat with vegetables

Ingredients:
Basmati rice - 1.5 cup
Cauliflower - 1 cup
Carrots - 2
Aloo - 3
Dry red chillies - 6-7
Coriander seeds - 2 poons
Dry coconut (kopra), grated - 1/2 cup
Cumin seeds - 1 spoon
Oil - 4 spoons
Cloves - 5-6
Green cardamoms - 2-3
Bay leaves - 2
Turmeric powder - 1 spoon
Cashewnuts, roasted - 10
Coriander leaves - 1/2 bunch


Procedure:
Soak rice in water for thirty minutes. Drain and set aside.
Roast whole red chillies, coriander seeds, grated dry coconut and cumin seeds separately and then grind into a fine paste with a little water.
Heat oil in a pan. Add cloves, cardamom, bay leaves and stir-fry for a few seconds.
Add ground masala, cook for two to three minutes on medium heat, stirring continuously.
Add vegetables and turmeric powder, cook for 2 mins. Add rice and mix gently. Add three cups of water and salt.
Cook on high heat for five minutes, stirring frequently. Bring to a boil and then reduce heat and continue to cook covered until rice is done and all the water is absorbed.
Remove from heat and serve hot, garnished with roasted cashewnuts and chopped coriander leaves.


This technique of cooking rice is learnt from my friend Sushma. This way we get the grainy rice which is supposed to be good for biryani or any pulao.


Thanks to Sushma :)