Jodhpuri kabuli

Ingredients

• 1½ cups basmati rice, soaked 30 minutes
• 2 cups mixed vegetables (carrot, beans, peas, cauliflower), cut
• 1 potato, cubed and fried
• 1 cup milk
• 4 tbsp ghee
• 1 onion, sliced
• 1 tsp cumin seeds, 4 cloves, 4 green cardamoms, 1 bay leaf
• 1 tsp ginger paste
• 1 tsp red chilli powder
• 1 tsp garam masala
• Salt to taste
• Fried cashews and raisins to garnish

Method

1. Cook the rice until three-quarters done. Drain.
2. Heat ghee and fry the onion until brown. Remove half for garnish.
3. Add the whole spices, ginger and vegetables. Cook until tender, then add chilli, garam masala and salt.
4. Stir in the milk and simmer 3–4 minutes.
5. In a heavy pot, layer the rice and vegetables with the fried potato. Cover tightly and cook on very low heat for 15 minutes.
6. Garnish with fried onion, cashews and raisins.