- 1 cup rice
- 1 cup mix vegetables
- 2 spoon ghee
- Pinch of cumin seed
- 1 spoon garlic, fine chopped pieces
- 1 big onion, chopped
- Half table spoon of salt
- Half table spoon of green chilli
- 1 spoon ginger chopped pieces
- 1 table spoon of coriander powder
- Fresh green coriander leaves
Wash one cup of basmati rice, three times with enough water.
Put one table spoon of ghee in the pressure cooker
Heat 2 spoon full of olive oil or ghee in a pressure cooker with open lid.
Add a pinch of cumin seeds and one spoon of garlic (paste or chopped) and fry for not more than half half minute.
Now add chopped onions and cook them for a couple of minutes. Add some salt and then again cook it for few more minutes until onions turn light brown in colour.
Now add one spoon ginger paste or chopped ginger. Fry that for less than half minute.
Now add all the spices according to the quantity of the curry and your taste. For example, Half table spoon of each: salt, green chilli.
Add chopped cubes of potato. Mix and let it cook. Meanwhile, defreeze mix vege by soaking in the warm water. Strain the water and add mix vegetables to the cooker. Now add rice and mix well. Add 1 cup of water. Close the lid of the pressure cooker and cook for one whistle on full heat. Then stop cooking but do not release the pressure. Let it cool down on its own.
Add one table spoon of coriander powder in the end after cooking
Garnish with fresh green coriander and serve.