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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Basmati rice - 2 cups
- Beans - 100 gm
- Carrots - 100 gm
- Turnip(As reqd) -
- Green peas - 1 cup
- Onions - 250 gm
- Garlic cloves - 2 nos
- Ginger - 1/4 inch
- Green chillies - 2 nos
- Cinnamon(Karugapatta) - 2 inch
- Cloves(Grambu) - 4 nos
- Cardamom(Elakka) - 4 nos
- Andhra moggu - 1 nos
- Bay leaf(Karuga ela) - 1 no
- Salt - 1/2 tsp
- Coriander leaves - 1/4 cup
- Mint leaves(Pudhina) - 1/4 cup
- Salt bread - 1/2 cup
Ingredients
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Instructions
- Wash the rice and soak it for a few hours. Leave it to drain.
- Chop the beans, carrots, turnip into thin long pieces.
- Chop 1/3 of the onions into thin rings, one third into fine pieces.
- Grind the remaining onions, ginger, garlic and green chillies into a fine paste.
- Dry roast andhra moggu. Grind this along with the cinnamon, clove and cardamom coarsely.
- Heat oil and roast the bay leaf.
- Add the onion paste and fry.
- Then add the chopped vegetables and green peas and fry well.
- Now add the ground cinnamon masala.
- Add the rice to the cooked vegetables and fry it for a little while.
- Add finely chopped coriander and mint leaves and mix well.
- Add these pieces to the rice a few minutes before serving.
- Deep fry the onions cut into rings in oil and garnish the dish with these.
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