Ingredients
Scale to what I have
- 400 g basmati rice
- 40 g ghee
- 2 onions, thinly sliced
- 1 tbsp ginger, grated
- 4 cloves garlic, minced
- 240 g plain yogurt
- 1 carrot, diced
- 150 g green peas
- 1 potato, diced
- 110 g cauliflower florets
- 1 tbsp garam masala
- 1 tsp chili powder
- ½ tsp turmeric
- 1 ½ tsp salt
- 950 ml water
- 12 g mint leaves
- 12 g cilantro, chopped
- 18 g cashews
- 19 g raisins
Method
- Rinse and soak the rice for 20 minutes. Fry the onions in ghee until crisp and golden; set a third aside.
- Add ginger, garlic, spices, yogurt and all the vegetables and cook for 8 minutes.
- Add the rice, salt and water. Bring to a boil, cover tightly and cook on low heat for 15 minutes.
- Rest for 10 minutes, then fold in the herbs, fried onions, cashews and raisins.