ADD MINT

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.

1

COARSE PASTE

blend to a coarse paste without adding water. keep aside.

2

ADD GHEE

in a large kadai heat 3 tsp oil and 1 tbsp ghee.

3

ADD CASHEW

add 10 cashews and fry until it turns golden brown. keep aside.

4

ADD SPICES

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.

5

ALOO ONIONS

further, add 1 onion and saute until the onions change colour slightly.

6

ADD CAPSICUM

now add 1 carrot, 1 capsicum, ½ cup peas and 10 beans.

7

SAUTE - 2 mins

add ½ tsp salt and saute for 2 minutes. cook until it turns crunchy. do not overcook the vegetables.

8

ADD MASALA PASTE

add in the prepared masala paste and cook for 2 minutes or until the raw flavour disappears.

9

ADD LEFTOVER RICE

now add 4 cup leftover rice, ½ tsp salt and ½ tsp garam masala.

10

MIX WELL

mix well combing all the masala with rice.

11

SIMMER 2 mins

cover and simmer for 5 minutes, absorbing all the flavours.

12

ADD LEMON JUICE

add in fried cashew and ½ lemon juice. mix well.

13

RAITA PREPARATION

firstly, in a bowl take 1 cup curd and 1 cup water.

14

SMOOTH CONSISTENCY

whisk until the curd turns silky smooth texture.

15

MIX WELL

mix well combining everything well.

16

RAITA READY

finally, cucumber raita or kheera raita is ready to serve with pulao, biryani or paratha.

17

PULAO READY

finally, enjoy instant pulao with cucumber raita.

18