INGREDIENTS & PROCESS: 1 CUP LONG GRAIN BASMATI RICE SOAK WITH WATER FOR 10 MIN. DRAIN THE WATER & WASH BOIL 2 CUP WATER 1 TBSP OIL 1 TSP SALT PUT THE RICE COOK FOR 5 MIN. DRAIN THE WATER SPREAD ON A PLATE 1 TSP OIL 1 TSP BUTTER 1 TSP GREEN CHILLI ½ TSP GINGER 2 TBSP ONION 2 TBSP CAPSICUM 2 TBSP CARROT SALT AS PER TASTE FRY FOR 2-3 MIN. ½ CUP CHOPPED TOMATO 1 TSP PAV BHAJI MASALA ¼ TSP KASURI METHI 1 TBSP CORIANDER LEAVES COOK FOR 2-3 MIN. ½ CUP BOILED POTATO, CAULIFLOWER & PEAS 1 TBSP TOMATO KETCHUP ½ TSP RED CHILLI PASTE COOK FOR 2 MIN. MASH THE VEGES ½ TSP PAV BHAJI MASALA ½ TSP KASHMIRI RED CHILLI POWDER 1 TSP BUTTER MIX THE RICE (GRADUALLY) SPREAD SOME CORIANDER LEAVES SERVE
