Ingredients:
- Rice ½ kg
- Boiled chickpeas 250 gram
- Peas 1 cup
- Carrot 2
- Cauliflower 250 gram
- Beans 250 gram
- Onion 2
- Green chilies 10
- Potato 2
- Mint leaves 1 bunch
- Black pepper 1 tsp
- Fennel seeds 1 tsp
- Cumin 1 tsp
- Turmeric 1 tsp
- Whole coriander 1 tsp
- Salt 2 tsp
- Yellow food color ¼ tsp
- Oil ½ cup
- Ginger 1 piece
- Garlic 4 cloves
Method:
- Put four glass water in a pan then add fennel seeds, whole coriander, cumin, black peppe
- Add ginger and garlic then cook on low flame when water decreases to two glasses then sieve it.
- In another pan heat oil and fry all vegetables and chickpeas in it.
- Then add onion and fry till golden brown.
- Now add stock, salt and rice and cook for 10 minutes.
- When water gets dries then add vegetables also add green chilies and mint leaves.
- Now add yellow food color and leave on dum for 15 minutes.
