As it is not always possible to eat there,I learnt this recipe by trial and error method. This time he said 'it was perfect' so I decided to share it with you all. here's how I did it.
Ingredients
1 cup basmati rice
1 tsp ghee
1/4 cup french beans
1/4 cup carrots
1/4 cup green peas
1/4 cup cauliflower (optional) or 1/4 cup mushrooms(optional)
1/2 tsp pulao/biryani masala(optional)
1 green chili
1/2 tsp turmeric powder
1 tsp peppercorns
1 tsp cumin seeds
1-2 bay leaves
1 tsp oil
Method
- Wash the rice with lukewarm water. Do not drain the water completely. Let it soak in some water for 10-15 minutes.
- Boil 4 cups of water with bay leaves,peppercorns, turmeric powder in it. Reduce the water to 2 cups after boiling.
- Strain the water and cook rice in that decoction (with a tsp of oil and salt to taste) in the pressure cooker.
- When done spread the rice on a plate and let it cool.
- Wash the vegetables and chop french beans,carrots diagonally (as in Chinese) Cut mushrooms into thin slices.(Cut cauliflower into small pieces) Blanch the green peas.Cut the ends of the green chili and remove seeds from it and slice it into fine rings.
- Heat ghee in a pan (preferably flat bottom) add some peppercorns and cumin seeds. As they crackle lower the flame and add the vegetables and green chili slices. Add salt and saute for a minute or two.. Add pulao/biryani masala. Do not cover ( color of the vegetable should not change)
- Add cooked and cooled rice. Mix in delicately with a fork (so the grains of rice remain intact)
- Cover with lid on low flame for 1-2 minutes. (just to blend the flavors)
- Serve hot with any raita or roasted papad
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