Ingredients

1. 2 cups rice (rinsed and soaked for 20mins)
2. 8 cloves
3. 1 cinnamon stick
4. 5 cardamom
5. 1 tablespoon cumin seeds
6. 1 tablespoon grated ginger
7. 3 sliced chillies
8. 1 tablespoon crushed mint
9. 2 tablespoon coriander & cumin mixed powder
10. 1 bay leaf
11. salt – to taste
12. 2 tablespoon oil
13. ½ stick butter
14. 1 cup chopped carrots
15. 1 cup chopped potatoes
16. 1 cup chopped tomato
17. 1 ½ cup chopped bell peppers
18. 2 cups mixed vegetables
19. 1 cup cilantro
20. 3 ½ cup water

Directions

1. Heat the pan in medium- high fire. Pour the oil and butter together and leave it for a minute to boil.
2. Add cloves, cardamons, cinnamon stick, cumin seeds, chillies and bay leaf to the pan. Mix the spices with the heated oil.
3. Once mixed, add chopped potatoes, carrots, mixed vegetables and bell peppers and stir the vegetables with the oil and spices.
4. Add the ginger, mint leaves and coriander & cumin mixed powder and mix them well with the vegetables.
5. Add the rice, chopped tomato, 3 ½ cups water and some salt (tip: add little salt to cook the vegetables faster) to the vegetables and stir the mixture well.
6. Cover the pan with a lid and leave it for 12- 15 minutes (tip: check the rice every few minutes and stir it).
7. When the water is boiling, combine the chopped cilantro and some more salt. Stir the rice and vegetables once again and reduce the heat.
8. Once cooked remove the pan from the cooker and serve.

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