1 kg basmati rice
1 1/2 kg cauliflower, beans, carrots
1 small katori garlic pods
1 finger-sized piece ginger
10-12 sprigs coriander
15 green pepper, chopped lengthwise
8 large sized onions
1 bunch mint leaves
4 medium tomatoes
1 tsp cloves
1 tsp cardamom
1 tsp peppercorns
8 tez patta (bay leaves)
Salt
Oil for frying

Method:

Slice the eight large onions. Heat oil and fry with whole spices.

Grind ginger, garlic, coriander and mint.

Chop tomatoes.

Add 1/2 tsp haldi to the sauteed onions, garlic, tez patta and then ground paste and saute further, till the mixture is well done.

Add tomatoes and green peppers.

Add salt, approximately two teaspoon.

Add vegetables that have been cut in biggish pieces.

Mix thoroughly.

Let vegetables boil.

Then lower heat and cook till vegetables are done.

Cook the rice with nearly double the amount of water (i.e. per cup rice, 1 1/2 cups water).

Boil till parboiled.

Then mix with vegetables and cook again in the oven or on a very slow flame on the stove till done.