Fresh coriander leaves
a few sprigs
1 inch sticks
Red chilli powder
Wash rice well and drain. String, wash and chop French beans. Wash and drain cauliflower florets.
Wash and halve mushrooms. Peel, wash and cut carrot into half centimeter cubes. Peel, wash and slice onion. Wash and drain green peas. Clean, wash and chop coriander leaves. Crush cloves and cinnamon stick. Heat ghee in a thick bottom pan and fry green cardamoms, crushed cloves and cinnamon until the aroma comes out.
Then add sliced onion and cumin seeds, sauté till the onions become golden. Mix in red chilli powder.
Stir in prepared vegetables and cook for about five minutes over a low heat. Add soaked rice, sauté well.
Add four cups of water and salt to taste. Cover with tight fitting lid, increase heat and bring to a boil.
Lower heat and simmer till rice and vegetables are tender.
Transfer pan on to a griddle and reduce heat and cook for around twenty minutes.
Serve hot garnished with chopped coriander leaves.