Ingredients:

3 cups Basmati Rice (pre-soaked for atleast 30 minutes and washed well with a few changes of water)
Vegetables (any of your preference – chopped in 1″ pieces)
2 medium to large Onions (thinly sliced)
5 Green Chillies (more or less may be used depending on spice preference)
Fried Cashew nuts (Kaaju) (optional)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
A bunch of Fresh Mint Leaves (Podina)
5 Cloves (Loung)
2 Cinnamon Sticks (Dal Cheeni)
4 Bay Leaves (Tezz Pattay)
5 Small Cardamoms (Choti Sufaid Ilaichi)
5 strands Saffron (Zafran)
2 tsp. Garlic Paste (Pisa Lehsan)
2 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Red Chili Powder (Pisi Lal Mirch) (more or less may be used depending on spice preference)
Salt (to taste)
2 tsp. Tomato Ketchup
1 cup of Coconut Milk
1 cup of Thick Curd
4 tbsp. Clarified Butter (Ghee) or Cooking Oil

Methods:

1. Take the coriander/cilantro leaves, fresh mint and green chillies and grind in a grinder to a paste (add a little water if necessary).Heat the clarified butter or oil in a pressure cooker. Add in all of the whole spices and mix well.Add in the sliced onions and fry until translucent and slightly golden brown. Add in the ginger paste and garlic paste and saute well.Add in the vegetables and stir for about 5 minutes.

2.Add in the paste of fresh coriander, fresh mint and green chillies.Saute for about 3 minutes. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice). Then add the tomato ketchup and curd and mix well. Add in the red chili powder and salt and mix well.

3.Reduce the heat to medium. When the mixture comes to a boil, add the soaked rice and pressure cook until 2 whistles. Finally add the saffron strands and fried cashew nuts before serving.

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