Ingredients

• Basmati rice- 350 g
• 100 g - dal, masoor (red gram)
• 1 - small cauliflower, cut into chunky flowerets
• 100 g - small baby onions (whole)
• 50 g - potatoes
• 50 g - peas, shelled or frozen
• 50 g - tomatoes
• 50 g - carrot
• 2 tsp - grated coriander leaves
• 10 g - ginger
• 6 - 8 flakes - garlic
• 2 sticks - cinnamon
• 2 - 4 - cardamom
• 2 - bay leaf (tej patta)
• 50 g - ghee
• 50 g - refine oil
• 4 - 5 - green chillies
• 1.5 tsp - turmeric powder
• salt

How to Make Masala Khechuri

• Wash rice and dal together and keep aside.
• Crush garlic, ginger, cinnamon and cardamom together.
• Cut all the vegetables into cubes, wash and keep aside.
• Chop the tomatoes.
• Heat ghee and refined oil in a pressure cooker, add bay leaf (tej patta), crushed mixture and stir for a few seconds.
• Add all the vegetables including baby onions (whole) and split green chillies and stir for few minutes.
• Add chopped tomatoes, peas and turmeric powder and fry for five minutes.
• Now add soaked rice and dal and stir well.
• Add hot water and salt to it (amount of water should be double that of rice).
• Cover it, reduce the heat and cook it on low flame.
• When rice is done, remove from fire, remove lid and add grated coriander leaves and pour two tbsp of ghee evenly over khechuri and serve hot.