06 May 2014,16:04 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
40 minutes

Preparation Method :

  • Clean and wash the rice with water. Drain well and keep aside.
  • Boil the potatoes in enough water to cover with a pinch of turmeric powder, green chillies, and salt to taste until half cooked. Drain and pat dry.
  • For the muslin bag (potli), put all the ingredients in a mortar and pound with the pestle to break the spices.
  • Fold in a piece of muslin and secure with a string long enough for it to hang over the rim of the pot.
  • Heat the ghee in a pan; add green cardamom, cloves, and cinnamon stick; stir over medium heat until cardamom changes colour.
  • Reduce heat, add the ginger and garlic pastes, and stir until the moisture evaporates. Then add the blanched vegetables, stir.
  • Add fried onions, red chilli and turmeric powders stir well and add water and bring to the boil. Reduce heat to low, and add tomatoes, green coriander, mint, and green chillies; stir.
  • Add rice and hang the muslin bag. Bring the mixture to the boil, reduce heat to low, add salt and stir. Sprinkle lemon juice, stir, cover and simmer until the rice is cooked and the water is fully absorbed.
  • Remove, discard the muslin bag and adjust the seasoning.



  • 300 grams Basmati Rice
  • 6 Potatoes, medium-sized, peeled, washed, cut into quarters
  • 100 grams Cauliflower, cut into small pieces, blanched in boiling water, refreshed
  • 100 grams Carrots, cut into small pieces, blanched in boiling water, refreshed
  • 50 grams Green peas, shelled, blanched
  • 5 tablespoon Ghee
  • 4 Green cardamoms  
  • 4 Cloves
  • 1 Cinnamon, 1" stick
  • 5 teaspoon Ginger paste
  • 2 ½ teaspoon Garlic paste
  • 100 grams Fried onions
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Turmeric powder
  • 3 Tomatoes, large, chopped
  • 2 tablespoon Green coriander, chopped
  • 1 tablespoon Mint, chopped
  • 4 Green chillies, chopped
  • Salt to taste
  • 1 tablespoon Lemon juice

For the muslin bag (potli):

  • 12 Black peppercorns
  • 2 teaspoon Fennel seeds
  • 5 Green cardamoms
  • 4 Black cardamoms
  • 4 Cloves
  • 2 Bay leaves
  • 2 Cinnamon, 1" sticks

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