Ingredients

• 2 cups - long grain basmati rice (washed and soaked for 15 minutes)
• 200 g - string beans, chopped into 1 inch pieces
• 1 - small bunch fenugreek leaves, chopped
• 1 tbsp - coriander leaves, chopped
• 1 - small capsicum, chopped
• 1/3 cup - sweet corn kernels
• 1/2 tsp - lemon rind grated (optional)
• Grind to a Paste: 2 - green chillies
• 1 inch - ginger (optional)
• 4 to 5 flakes - garlic (optional)
• 1 tbsp - coconut grated
• 2 stalks - curry leaves
• 1 tbsp - coriander
• Other Ingredients: 1tsp - sesame seeds
• 1/2 tsp - each cumin and mustard seeds
• 3 to 4 pinches - asafoetida powder
• 1/2 tsp - garam masala powder
• 1 - lemon juice, extracted
• 1/2 cup - paneer or cheese grated
• 2 tbsp - ghee, oil or butter
• salt to taste

How to Make Chawli Rice

• Heat oil in a pan, add seeds, asafoetida and allow it to splutter.
• Add beans, capsicum, corn, washed fenugreek and stir.
• Add ground paste, garam masala powder, stir-fry for a minute.
• Add drained rice, stir fry gently without breaking grain.
• Add all other remaining ingredients, except cheese, mix again.
• Add 3.5 cup hot water, cover and cook till each grain is soft but not mushy.
• If you are using pressure pan, allow for 2 whistles, letting all steam die down, before opening.
• Garnish with grated cheese before serving.
• Serve it hot with kadhi or raitha.