TEJ PATTA 1 DALCHINI 2 BLACK ELAICHI 1 GREEN ELAICHI 2 CLOVE 6-7 BLACK PEPPER 6-7 SHAJEERA - 1 TBSP
RICE – 500 GMS ONIONS - 2 LONG CUT TOMATO - 1 BIG LONG CUT GINGER GARLIC PASTE 1-1TBSP POTATO - 1 CUT CARROT - 1 CUT CAULIFLOWER - 1 GREEN CHILLIES - 4 NOS CHOPPED GREEN CHILLIES 4-5 NOS. CURD – 1 CUP DHANIYA POWDER - 2 TBSP JEERA POWDER - 1 TBSP GARAM MASALA POWDER - 1 TBSP SALT AS PER TASTE LEMON JUICE - 1 DHANIYA LEAVES PUDINA LEAVES
METHOD :
-Heat the oil in a pan, put all whole spices. -Keep the flame medium and saute it. -Put onions till golden brown. -Put vegetables, and cook it for 4 minutes. -Add green chilies, whole and chopped. -Put tomatoes -Add curd then lemon juice. -Add green peas. -Add all masalas -Then add water as per required for rice. -Add salt as per taste. -Cook it till boil. -Add dhaniya and pudina leaves. -Cover and cook for 5 minutes on medium flames. -Then add ghee and keep it for 2 minutes on low flame. -Serve hot
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