2 cups - Basmati Rice
1/2 cup - Peas
1 cup - Cauliflower, cut into florets
1 carrot, peeled and cut into long strips
1 large potatoe, peeled and cubed
5-6 fresh green beans, cut into long strips
3 tbsp butter/ oil/ Ghee
2 tbsp - Cashewnuts
1 tbsp - Raisins
Salt To Taste
1 Pinch - Turmeric powder
2-3 chopped Garlic cloves
1 sliced large Onions
5 whole cloves, 2 bay leaves, 1” long cinnamon sticks 2, 2-3 black cardamom pods
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
Soak rice for half an hour.
Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
Heat the remaining in a thick bottomed vessel , fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil, Add onions stir for 1-2 min add GG paste, Stir the onion and ginger-garlic paste and continue cooking until the onions are golden brown.
Add the vegetables and mix well. Then add rice & salt .cook and stir for 2 minutes. Cook until the masala separates from oil and vegetables gets tender . Pour the water over the mixture .
Bring the mixture to a full boil; cover and reduce heat to low. Stir once a while . Cover and cook until the rice is done on slow flame..
Stir gently before serving. Before serving add the nuts & raisins and mix well. Serve hot with dahi raita.