Ingredients :
- Basmathi rice - 1 glass [ soaked in water for 30 minutes ]
- Cauli flower - 1/2 [ remove flowerts and put it in the hot water adding a pinch salt in it ]
- Onion - 2 [ peel and cut it thin lenthly pieces ]
- Tomatoes - 2 [ chopped ]
- Mint leaves - little
- Coriander leaves - little
- Green chilli - 2 [ slit ]
- Ginger garlic paste - 1/2 tsp
- Salt - as required
- Turmeric powder - 1/2 tsp
- Red chilli powder - 1 tsp
- Garam masala powder - 1/2 tsp
- Biriyani masala powder - 1/2 tsp
- Curd - 2 tbsp
- Oil + ghee - 2 tsp each
[ keep the flowerts in a bowl, add salt, turmeric red chilli powder and mix well keep aside for 15 minutes ]
For seasoning :
- Whole garam masala - 1 tbsp
- Fennel seeds - 1/2 tsp
- Tej patha - 2
Method :
Take a cooker, add oil and ghee together. When it's becomes hot, add seasoning. Wait for a second then add ginger garlic paste and stir well. Now add onion and tomatoes along with mint leaves fry till nice aroma comes then mix curd to that keep the flame low mean time keep a kadai on the gas and pour oil when the oil becomes hot, add the magranate flowerts to that and deep fry till it's change in to light brown in colour. Remove them and keep it in a container. After the raw smell goes add all other dry masalas and mix well now add soaked rice along with fryed flower and required water. Now check the salt and close the cooker and wait for 3 whistle to come after the pressure goes, open the cooker and garnish with coriander leaves. Serve with onion, cucumber raitha.
