PREPARATION

1. Heat 1 tablespoon oil in a pan, add 30 grams cashews and roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
2. Add 30 grams raisins and mix it well.
3. Roast for another 2 - 3 minutes on medium heat.
4. Remove it from heat and keep aside.
5. Heat 1 tablespoon oil in a skillet, add 500 grams cauliflower and mix it well.
6. Cook for 3 - 5 minutes on medium heat.
7. Add 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well.
8. Add 20 milliliters water and mix it again.
9. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Remove it from heat and keep aside.
12. Heat 1 tablespoon oil in a skillet, add 1 bay leaf, 1 teaspoon cumin, 5 pods cloves, 1 cinnamon stick, 2 pods cardamom and stir well.
13. Add 1 teaspoon ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.
14. Then, add 125 grams tomato and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Now, add 70 grams washed rice and mix it well.
17. Add 1/2 teaspoon salt, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon sugar and mix it well.
18. Add 100 milliliters water and mix it again.
19. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
20. Open the lid and give it a nice stir.
21. Then, add the cooked cauliflower, 50 grams boiled green peas and mix it well.
22. Cook for 5 - 7 minutes on medium heat.
23. Add 1/2 teaspoon garam masala and mix it well.
24. Add the roasted nuts and mix it well.
25. Cook for another 3 - 5 minutes on medium heat.
26. Remove it from heat.
27. Garnish with coriander.
28. Serve hot.