Ingredients
- 1 cup Long grain basmati
- 1 Black cardamom
- 2 Green cardamom
- 2 Cloves
- 1 Bay leaf
- 1 Cinnamon stick
- 1 tsp Cumin seeds
- 1-2 tbsp Ghee
- Salt to taste
Garnish:
- 1 tbsp Chopped coriander leaves
- 1 tbsp Chopped mint
- 2 tbsp Cashews
Fried onion:
- 1 Sliced onion
- 1 tbsp Ghee
Marinated Vegetables:
- 250 g Paneer cubed
- 1/4 cup Peas
- 1 Large Potato cubed
- 1 Onion cubed
- 1 Capsicum cut into squares
- 1 Carrot
Marinade:
- 2 tbsp Yoghurt
- 2 tbsp Oil
- 1 tsp Kashmiri red chilli powder
- 1 tsp Turmeric
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 2 tbsp Ginger and garlic paste
- 1 tsp Garam Masala
- Salt to taste
Instructions
- Cover the grill stand in foil, spread the ghee coated sliced onion on the foil and cook using convection setting at 180C for 15-20 mins stirring every 5 mins.
- Meanwhile wash and soak rice for 30 mins
- Mix all the ingredients for the marinade and add to the vegetables.
- Transfer this into a microwave and oven safe cooking bowl.
- Cook this using the convection setting at 180C for 10-15 mins stirring every 5 mins or until the vegetables are cooked.
- To cook the rice, layer the soaked rice on top of the cooked vegetables and add 2 cups water, whole spices (black cardamom, cinnamon, cloves, green cardamom, cumin seeds, star anise) along with 1 tbsp of ghee.
- Cover with cling wrap and poke holes using a fork to allow for the steam to escape.
- Using the micropower setting at 1000W cook this for 15 mins.
- Garnish with chopped coriander, mint and cashews.
- Mix and serve hot.
