firstly, to prepare the masala paste, in a mixi take 1 cup coriander, ½ cup mint, 3 chilli, 2 clove garlic and 1 inch ginger.
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add 10 cashews and fry until it turns golden brown. keep aside.
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in the same oil, add 1 bay leaf, 6 cloves, 1 inch cinnamon, 4 pods cardamom and 1 tsp cumin. saute until the spices turn aromatic.
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further, add 1 onion and saute until the onions change colour slightly.
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now add 1 carrot, 1 capsicum, ½ cup peas and 10 beans.
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add ½ tsp salt and saute for 2 minutes. cook until it turns crunchy. do not overcook the vegetables.
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add in the prepared masala paste and cook for 2 minutes or until the raw flavour disappears
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now add 4 cup leftover rice, ½ tsp salt and ½ tsp garam masala.
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cover and simmer for 5 minutes, absorbing all the flavours.
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add ½ onion, ½ cucumber, ½ carrot, 2 tbsp coriander, 1 chilli, ½ tsp cumin powder and ¼ tsp salt.
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finally, cucumber raita or kheera raita is ready to serve with pulao, biryani or paratha.
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