PREPARATION

1. In a bowl, add 350 grams rice, 500 milliliters water and wash them well.
2. Keep aside.
3. Heat 65 milliliters oil in a pot, add 1 inch cinnamon stick, 2 bay leaf, 2 pods black cardamom, 4 pods green cardamom, 4 black peppercorns, 4 pods cloves, 1/2 teaspoon asafoetida and stir well.
4. Add 1 tablespoon garlic, 1 tablespoon ginger, 1 teaspoon green chili and saute for a minute or until it turns brown in color.
5. Then, add 150 grams onions and fry till translucent.
6. Add 1 teaspoon turmeric and stir well.
7. Now, add 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon red chili and mix it well.
8. Add 110 milliliters water and mix it again.
9. Then, add 250 grams boiled potatoes, 65 grams carrot, 55 grams green beans, 55 grams cauliflower, 1 teaspoon salt and mix it well.
10. Cover it with lid and cook for about 10 minutes.
11. Open the lid and give it a nice stir.
12. Add 65 grams curd and stir well.
13. Now, add 350 grams washed rice and mix it well.
14. Add 500 milliliters water and stir well.
15. Cover it with lid and cook for about 10 minutes.
16. Open the lid and remove it from heat.
17. Garnish with coriander.
18. Serve hot