Ingredients

• 2 cups - Basmati rice (boiled)
• 1/2 cup - Beans (finely chopped)
• 1/2 cup - Carrot (grated)
• 1 tsp - Black Jeera (Shah Jeera)
• 1 tsp - Jeera
• 2 tbsp - Oil
• 1/2 tsp- Green Chilli Paste
• 1/3 tsp - Pepper Powder
• Salt - according to taste
• For kurma
• 1.5 cup - Carrot, Beans and Potatoes (chopped into small cubes)
• 2 - medium-sized Tomatoes (chopped)
• 12 - Cashew Nuts (kaju)
• 12 - Raisins (kismiss)
• 1 tbsp - Groundnut (fry without oil separately)
• 1 tbsp - Sesame seeds (grind and make fine powder)
• 1 tbsp - Poppy seeds (kas kas)
• 1/2 tsp- Green-chilli paste
• 1/2 tsp- Red chilli powder
• 1/2 tsp- Ginger- garlic paste
• 1/2 tsp- Garam masala powder
• 1/2 cup - milk and water
• 2 tbsp - Oil
• Seasoning, coriander and Salt to taste

How to Make Vegetable Rice and Kurma

• Heat oil in a pan. Add the jeera and shahjeera.
• Add beans to it and saute for 1 minute (till the beans are half fried).
• Add grated carrot to it and saute it until the raw smell goes.
• Add green chilli paste, pepper powder and salt.
• Lastly, add the boiled rice to the vegetables and mix well.
• Serve this with vegetable kurma and tomato sauce.
• For the kurma:
• Heat oil in a pressure pan and add seasoning to it.
• Add kaju, raisins and vegetables (except tomatoes).
• Add ginger-garlic paste, green-chilli paste, garam masala powder, red chilli powder, salt and saute it.
• Then, add tomatoes and mix it.
• Add the powdered ingredients to the top of the vegetables without mixing it (if you mix the powder with vegetables while pressure cooking, it sticks to the pan).
• Finally, pour milk and water, put some coriander on top of it and pressure cook till you hear 2 whistles.