PREPARATION

1. In a bowl, add 400 grams rice, 1 litre water and soak for 30 minutes.

2. Heat 30 milliliters ghee in a heavy skillet, add 1 bay leaf, 1 cinnamon stick, 4 pods cloves, 1 pod black cardamom and stir for 2 - 3 minutes.

3. Then, add 1.8 litres water, soaked rice and mix it well.

4. Bring it to a boil.

5. Remove it from heat and strain the rice. Keep aside.

6. Heat 2 tablespoons oil in a another heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.

7. Then, add 100 grams onions, 1 tablespoon green chili and fry till translucent.

8. Add 80 grams carrot and mix it well.

9. Cook for 3 - 5 minutes on medium heat.

10. Now, add 240 grams bell pepper and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 220 grams mushrooms and mix it well.

13. Add 1 teaspoon salt, 1/2 teaspoon black pepper and mix it again.

14. Then, add 2 teaspoons soy sauce, 1 teaspoon vinegar and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Now, add the cooked rice and mix it well.

17. Cook for another 3 - 5 minutes on medium heat.

18. Remove it from heat.

19. Garnish with spring onions.

20. Serve hot.