Monday, May 5, 2014,2:41 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Clean and wash the rice. Keep aside.
  • Heat the ghee in a heavy-bottomed pot; add cloves and black cardamom, stir. Add the vegetables, asafoetida, salt, and turmeric powder. Stir for 1 minute.
  • Add rice and mix well. Add water, ginger powder, green chillies, and ginger. Cover and cook for 20 minutes, stirring occasionally.
  • When the water is almost absorbed, transfer the pot on an electric hot plate or a griddle. Cook covered, on low heat, for 5-7 minutes.
  • Serve with yoghurt, pickle or chutney.




  • 300 grams Rice  
  • 4 tablespoon Ghee
  • 4 Cloves
  • 2 Black cardamom, crushed
  • 500 grams Cauliflower, cut into florets
  • 250 grams Potatoes, peeled, cut into 4 pieces
  • 250 grams Green peas, shelled
  • A pinch Asafoetida
  • Salt to taste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Ginger powder  
  • 2 Green chillies slit
  • 1 Ginger, ½ " piece, julienned

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