- 1/4 cup cooking oil
- 6 whole cloves
- 2 bay leaves
- 2 cinnamon sticks
- 2 black cardamom pods
- 1 teaspoon cumin seeds
- 1 onion, sliced thin
- 1 tablespoon ginger-garlic paste
- 3 carrots, peeled and cut into long strips
- 2 potatoes, peeled and cubed
- 1/3 pound fresh green beans, cut into long strips
- 1 cup frozen green peas
- 4 cups basmati rice, rinsed
- salt to taste
- 6 1/2 cups water
- Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
- Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Stir gently before serving.
04/07/2018
recipepes.com
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