Chef Varun Inamdar
Jul 06, 2018
In a heavy bottomed pan, Add in the pre-washed and soaked basmati rice.
Add in the cinnamon sticks, bay leaves, ghee, salt, and turmeric powder. Simmer over a slow flame until the rice is 75 percent cooked.
Drain the cooked rice in a bowl and keep it aside
Next, heat ghee in a pan. Add bay leaves, sprouted masoor & moong dal. Stir fry it for few minutes.
Into the masala base, add potatoes, chopped carrots, chopped green beans, and cauliflower.
Add in the powdered spices, ginger garlic paste, sliced tomatoes, curd and fried onions to taste. Stir well to mix.
Add rice stock into the masala mixture. Cover and let it simmer for 15 minutes till the vegetables are about 75 percent cooked.
Transfer the pre-cooked basmati rice and stir till the rice is evenly coated with the masala base.
Cover and let it simmer for few minutes on low flame until rice is cooked completely
Garnish with a drizzle of ghee, saffron, a sprinkle of fresh coriander and some lime juice.