credits: indianfoodforever
img credits : spicingyourlife.blogspot
Ingredients:
2 cup cauliflower florets
6 green cardamoms
2 inch cinnamon
4 tblsp green peas
1 tsp cinnamon powder
2 tblsp coriander leaves
1 cup basmati rice
6 cloves
4 tblsp sweet corn
1 medium onion
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
1/2 tsp red chilli powder
3 tblsp coconut milk
4 tblsp ghee
2 cup warm water
6 green cardamoms
2 inch cinnamon
4 tblsp green peas
1 tsp cinnamon powder
2 tblsp coriander leaves
1 cup basmati rice
6 cloves
4 tblsp sweet corn
1 medium onion
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
1/2 tsp red chilli powder
3 tblsp coconut milk
4 tblsp ghee
2 cup warm water
Method:
· Clean, wash and soak the rice for about thirty minutes.
· Remove and set aside.
· Take off and finely slice the onion.
· Clean, wash and finely cut the coriander leaves.
· Heat up grease in a thick bottomed pot over a medium heat.
· Mix in cardamoms, cloves and cinnamon.
· Stir fry for half a minute.
· Mix in the cut onions and fry until lightly browned stirring
frequently.
· Mix in coriander powder and fry for one minute.
· Mix in cinnamon powder, clove powder and red chilli powder and
fry for half a minute.
· Mix in drained rice, cauliflower florets, green peas, sweet corn
and salt.
· Stir fry for two to three minutes.
· Mix in the coconut milk and warm water, mix in to rice and bring
to boil.
· Cover the pot tightly, lower the heat up to very low.
· Stir fry for ten minutes without lifting the lid or till done.
· Take off from the heat.
Serve decorated with cut coriander leaves.
