This dish is almost omnipresent, eaten all over the country and great on its own or with side dishes - as well as a great way to get stubborn kids to eat some vegetables! Whether you make it for your family, for guests or for a potluck gathering, you’re sure to get compliments.
8 Tbsp sunflower oil
4 Cloves of garlic (crushed)
2 in stick of ginger (grated)
4 Medium-sized onions (chopped)
6 Cardamoms
3 Cloves
½ Tsp salt
1 Tsp turmeric powder
4 Tomatoes (chopped)
50g Paneer
Half a coconut (grated)
8-10 Green chillies (seeds removed and sliced lengthwise)
12 Green beans
2 Potatoes (cut into thin sticks)
½ Cauliflower (chopped into small pieces)
A Few mint leaves (chopped)
A Few coriander leaves (chopped)
2 Tsp cinnamon
250g Double Deer Basmati Rice
1 Tbsp cooking oil
1 Tsp mustard seeds
1-2 Green chillies (de-seeded and chopped)
1-2 Red chillies (de-seeded and chopped)
1 Tsp chana daal
2 Tbsp peanuts
1 Pinch of turmeric powder
Juice of 1 lemon
10 Saffron strands (soaked in 2 tbsp hot water)
A few coriander leaves
1 Tsp fenugreek seeds (dry roasted and powdered)
As varried as the people who eat rice, is the sheer variety of rice grown around the world Almost a thousand types can be found in India alone. And the best of them all is above all, the rich, distinct aroma of Indian basmati give it its enviable stature-as the ...
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