It has been 7 years since Anubhavati was born and I must say it has been an amazing ride!  The journey has taught me a lot, not only in documenting what I cook for my family, but more in terms of photography, presentation and definitely my writing skills. Many of my readers mention that they enjoy the little titbit or narrative that comes before the actual recipe itself!!

Pilafs and one pot meals are always a pleasure to cook up and serve as they enable to act as a source of carbohydrate, protein and vitamins all in one…not to mention the fact that they are fuss free and easy. One of my favorite has been my mom`s version of the mixed vegetable rice – Vegetable bhath. My kids love this version as the rice is pinkish red because of the addition of beetroot!  They also love my Mint Rice and the Tomato Rice that I make!

This one was passed on to me by a friend K and she was more than happy to let me feature it on the blog. The star ingredient of this rice is really Green Chillies. The heat and the spice is only from the chilies and the resulting flavour is unique and very delicious.

INGREDIENTS:

2 Cups Basmati Rice.

2 Carrots.

1 Cup Peas.

6-7  Green Chillies.(Reduce if needed).

1 Bunch Cilantro.

1/2 Tsp Garam Masala.

1 Tsp Dhania Powder.

Turmeric.

6-7 Cloves.

4-5 Cardamom.

1 Onion chopped.

Handful cashews.

1/3 Cup Coconut Milk Powder.

PREPARATION:

• Grind the cilantro, cashews and the green chillies to a coarse paste adding NO water. The green chillies are the star ingredient here and the aroma and flavour is allowed to shine in the dish. We do not add any red chilli powder.
• Dice the onions, carrots, and potatoes if needed, and thaw out the peas and corn if using.
• Soak the basmati rice in water for about 30 minutes.
• Take a pressure pan and add about 2-3 tsp of ghee or oil.
• Season with bay leaf, cloves and cardamom crushed.  When the aroma starts wafting from the seasoning, add the chopped onions.
• When the onions are sauteed, add all the chopped veggies, salt and allow it to cook halfway through.
• Add the pulsed chilli-cilantro paste and mix it in. Now follow with all the dry spices – Turmeric Powder, Dhania Powder and Garam Masala.
• The mixture has to get cooked and the raw smell from the spices should slowly disappear.
• Now add the soaked and drained rice, coconut milk powder and about 2 1/2 – 3 cups of water depending on the final consistency. Add salt to taste. You could also add a spoon of ghee to facilitate the cooking.
• Close the pressure cooker, place the weight and cook on low/sim for about 25 minutes.
• If on opening, there is excess water, let it cook for a couple more minutes.
• If its mushy after 25 minutes, switch off the stove and allow it to stay open until its ready to be served.
• Fluff with a work and serve with a cup of Boondhi Raita.