COOKING
PROCEDURE

1
Clean & wash the vegetable cut into the cubes or diamond shape (it’s give nice appealing).
2
Clean and cut the cauliflower into small pieces. Then add to parboiling in hot water with salt for 2 minutes, then strain keep it aside.
3
Heat oil in a cooker put the whole Garam Masala (bay leaf, cinnamon, cardamom, cloves and star anise)when its splutter add sliced onion and green chilly sauté till golden brown.
4
Then add ginger garlic paste fry until fragrant gone out. And add all cleaned vegetables and sauté till ½ a done.
5
Put salt & Umami seasoning
AJI-NO-MOTO® stir well, then pour water and then add washed rice and mix nicely, Finally add chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5mins in simmer
6
When all the steam has escaped, open Pressure Cooker mix the rice gently.

Note:

Normally 1 ½ part of water for basmati rice.

Serving tips:

Serve hot with Raita and Kuruma

INGREDIANTS QUANTITY
Basmati rice 500gms
Refined oil 1 ½ tbsp
Ghee 1½ tbsp
Bay leaf 2 no
Cinnamon 2stick
Cardamom 2nos
Clove 4nos
Star anise 2no
Sliced onion 400gms
Split Green chilly 5 no’s
Ginger garlic paste 50gms
Beans 50gms
Carrot 50gms
Green peas 50gms
Cauliflower 50gms
Salt To taste
Umami seasoning
AJI-NO-MOTO®
1tsp
Water 750 Gms
Chopped mint leaves for garnish
Chopped coriander leaves for garnish