CORIANDER - HALF CUP

firstly, prepare the masala paste by taking handful coriander, handful  mint, 2 pods cardamom, 4 clove, ½ inch cinnamon, 1 tsp fennel in a  blender

1

BLEND - SMOOTH PASTE

blend to smooth paste adding 2 tbsp water.

2

GHEE - 2 TBSP

now in a cooker heat 2 tbsp ghee and 1 tbsp oil

3

BAY LEAF - 4

add 4 bay leaf, 1 star anise, 2 pods cardamom and saute until it turns aromatic.

4

ONION - 1 SLICED

further add 1 onion followed by 1 tsp ginger garlic paste and 3 chilli. saute well.

5

TOMATO - 1 CHOPPED

also add 1 tomato and saute until tomato turns soft and mushy.

6

BEANS - 5 CHOPPED

now add ½ carrot, 2 tbsp peas, ½ potato, 7 florets cauliflower, 5 beans and 1 tsp salt.

7

SAUTE - 1 MINUTE

saute for a minute until veggies turn aromatic.

8

MASALA PASTE

additionally, add in the prepared masala paste and few curry leaves

9

TURNS AROMATIC

continue to saute for a minute until raw flavour disappears

10

COCONUT MILK - 1 CUP

pour 1 cup water and 1 cup coconut milk. mix well and get to a rolling boil.

11

BASMATHI RICE - 1 CUP

further add 1 cup basmati rice (soaked 20 minutes) and give a good stir.

12

CORIANDER - 2 TBSP

spreadingly add 2 tbsp coriander and 2 tbsp mint.

13

TWO WHISTLES

cover and pressure cook for 2 whistles on medium flame.

14

READY TO EAT

finally, cool slightly and enjoy brinji rice with raita

15