A Maharshtrian rice preparation. Rice cooked with assorted vegetables.
This is an exclusive website recipe.
Preparation Time : 31-40 minutes
Cooking time : 26-30 minutes
Servings : 4
Soak rice in water for thirty minutes. Drain and set aside. Soak the brinjal cubes in water to which a pinch of salt has been added.
Cut tendli lengthwise into four. Roast whole red chillies, coriander seeds, grated dry coconut and cumin seeds separately and then grind into a fine paste with a little water.
Heat oil in a wide mouthed handi. Add cloves, cardamom, bay leaves and stir-fry for a few seconds. Add ground masala, cook for two to three minutes on medium heat, stirring continuously.
Add vegetables and turmeric powder, cook further for three to four minutes. Add rice and mix gently. Add three cups of boiling water. Season with salt.
Cook on high heat for five minutes, stirring frequently. Bring to a boil and then reduce heat and continue to cook covered until rice is done and all the water is absorbed.
Remove from heat and serve hot, garnished with roasted cashewnuts, chopped coriander leaves and scraped coconut.