Directions

• Pressure cook the rice with 1 ¾ cup of water , a little ghee & salt for one whistle and switch off.
• Grind the ginger, green chillies, cilantro & coconut into a fine paste in the blender.
• Cut the green beans, carrots and potatoes into thin matchsticks.
• Precook the cut beans in boiling water till soft, around 6-8 minutes and drain the excess water.
• Precook the cauliflower florets for a few minutes to soften them as well.
• Heat the ghee/oil in a pan, add the cumin seeds and roast till they are fragrant.
• Next add the minced garlic and finely sliced onions and saute till the onions are translucent and soft.
• The potatoes are added next and sauteed & cooked covered for a few minutes till they soften.
• The finely cut cabbage & carrots are added to the hot pan and sauteed with the other veggies.
• The peas and cauliflower florets are added followed with desired amount of salt and the coconut paste.
• A small amount of water , around 2-3 tbsp can be added at this time to cook the vegetables.
• If the pan is coerced, the vegetables will cook faster.
• The vegetables will cook in the coconut spicy blend for 4-6 minutes till theres no remaining liquid.
• Add the cooked and fluffed up rice to the vegetables and mix gently to avoid the rice grains from breaking.
• Garnish with roasted cashews and enjoy.