Measurements

• 1 cup Basmati Rice
• 2 Bay Leaves
• 1 Bell Pepper
• 4 Cardamom Pods
• 2 Carrots
• 1/4 cup Cashews
• 1 cup Cauliflower Florets
• 2 Cinnamon Sticks
• 4 Cloves
• 1/4 cup Coriander Leaves, chopped
• 1 tsp Cumin Seeds
• 1 tsp Garam Masala
• 4 cloves Garlic
• 1 tbsp Ghee
• 1 inch Ginger
• 1/2 cup Green Beans, chopped
• 2 Green Chiles
• 1/2 cup Green Peas
• 1 tbsp Lemon Juice
• 1/4 cup Mint Leaves, chopped
• 2 tbsp Oil
• 1 Onion
• 2 Potatoes
• 2 tbsp Raisins
• 1 tsp Red Chili Powder
• Salt to taste
• 2 Tomatoes
• 1/2 tsp Turmeric Powder
• 1/2 cup Yogurt (dairy-free for vegan)

Preparation Method

• Rinse the Basmati Rice thoroughly and soak it in water for 30 minutes.
• Drain and set aside.
• Heat 1 tbsp of oil in a large pot over medium heat.
• Add the Bay Leaves, Cardamom Pods, Cinnamon Sticks, Cloves, and Cumin Seeds.
• Sauté until fragrant.
• Add the sliced Onions and sauté until golden brown.
• Add the minced Garlic and Ginger, and sauté for another minute.
• Add the chopped Bell Pepper, Carrots, Cauliflower, Green Beans, Green Chiles, and Potatoes.
• Cook for 5-7 minutes until the vegetables are slightly tender.
• Stir in the chopped Tomatoes, Green Peas, and Raisins.
• Cook for another 2-3 minutes.
• Add the Garam Masala, Red Chili Powder, Turmeric Powder, and Salt.
• Mix well.
• Stir in the soaked and drained Basmati Rice.
• Mix gently to combine with the vegetables and spices.
• Add 2 cups of water and bring to a boil.
• Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
• In a small pan, heat 1 tbsp of Ghee (or oil for vegan).
• Add the Cashews and sauté until golden brown.
• Set aside.
• Once the rice is cooked, fluff it gently with a fork.
• Stir in the Lemon Juice, chopped Coriander Leaves, and Mint Leaves.
• Garnish with the sautéed Cashews.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.