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| Prep Time | 30 minutes |
| Servings |
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Instructions
- Soak rice in water for atleast 1/2 an hour.
- Grind all the ingredients together and make a fine paste. Do not add more water.
- Heat ghee in a wok/frying pan on low flame.
- Fry the Splitted Cashew nuts (To Garnish) till golden brown and keep them aside.
- Fry the sliced onions (To Garnish)in the wok on medium flame till brown and crispy. Keep them aside.
- Add the bay leaf and spice powder to wok. 7)Then add the ground paste to the wok and cook by constantly stirring on medium flame for 5 minutes.
- Now add all the Vegetables and cook for 2 minutes.
- Then add 1 cup of water to it and cook for 5 minutes.
- Add Jeera Powder, Chili Powder and Salt to it.
- Drain the soaked rice and add the rice to wok.
- Stir till rice is completely coated by the masala.
- Get the rice cooker ready and transfer the wok contents to the rice cooker vessel.
- When its done, transfer rice to serving bowl and garnish with fried cashew nuts, onions and chopped cilantro.
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