The recipe is as old as its culture and has a wide range of foods. It is known all over the world for having a strong smell of spices. Each part of the world has its own cooking style and set of recipes. This article is a way to show the world all of these recipes.
Things you’ll need:
2 cups basmati white rice
1 and a half cups of vegetables (carrot, beans, peas, and cauliflower)
A small handful of cilantro leaves
A few leaves of mint (optional)
4 to 6 green chillies
Whole garam masala ” (1″ cinnamon stick, bay leaves, cloves, cardamom, mace blades)
2 garlic cloves
2 slices of medium-sized onions
1/2 cup of fresh or frozen coconut that has been shred
1/4 cup of ghee or oil Salt to taste
Note: You can also add potatoes, eggplant, or any other vegetable you like.
How to get ready:
Basmati rice should be washed, drained, and set aside.
Make a smooth paste out of the coconut, green chillies, ginger, garlic, cloves, cinnamon, mint, and coriander leaves.
Heat the ghee/oil, whole garam masala, and cashews in a pan.
Now add the onions and cook them until they are golden brown. Now add the ground paste and cook it until it no longer smells raw.
Stir-fry the rice for 2 minutes. Now add the vegetables and salt. After 2 minutes, add 4 cups of water. Cover and cook until done. Make sure the rice and vegetables are cooked just right and don’t get too soft. Serve it hot with raitha or kurma.