February 02, 2017


Basmati rice - 400 gms
Carrots - 2 tbsp
Green beans - 3 tbsp
Paneer -40 gms
Green peas - 2 tbsp
Mushrooms - 2 tbsp
Onions -4
Tomatoes - 5
Ginger garlic paste -1 tbsp
Garam masala -1 tbsp
Red chilli powder -1 tsp
Salt - 1 tsp
Cloves -4
Cumin - 1 tsp
Black cardamom -1
Bay leaves -3
Coriander leaves - 4 tbsp


  • Soak the rice, wash and rinse twice. Chop the onions and tomatoes.
  • Boil the chopped carrots, beans and mushrooms in salted water until half cooked.
  • Heat 2 tbsp of oil, fry cloves, cardamom, bay leaves to crackle.
  • Add the chopped onion and fry until brown then add ginger garlic paste. Saute for awhile.
  • Then add chopped tomatoes and cook till soft.
  • Add remaining vegetables, salt, chilli powder, garam masala and mix well.
  • Add soaked and drained rice; mix and fry for 2 minutes.
  • Then add enough water and seal the top of the casserole pot and lid with the dough.
  • Cook on a slow heat for 35-40 minutes until the rice is cooked.

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