Basmathi Rice – 1 cup; washed, soaked for 30 minutes & drained
Canola oil – 1 tbsp
Potato – 1/2 cup, cut into small cubes
Carrot – 1/2 cup, finely chopped
Tomato – 1/2 a medium
Red chilly powder – 1/2 tsp
Pepper powder – 1/2 tsp
Dill / Sorrel leaves – a small handful, finely chopped
Onion – 1 medium, finely chopped
Bayleaf – 1 number
Cloves – 2 numbers
Cardamom – 1
Cinnamon – one 1″ piece
Heat the oil & add all the spices. When you get an aroma stir in the chopped onion & fry till it turns golden brown. Add red chilly & pepper powders; throw in the veggies, tomato & dill, saute for 5 minutes.
Add the drained rice & fry till it turns opaque. Finally pour in 2 cups of boiling water & add 1 tsp of salt. Bring to a second boil & cover cook on low heat for 10 minutes. Keep undisturbed for 10 minutes more.
Gently mix the rice & serve hot with raitha/ any spicy non-veg dish.