Ingredients
- Piyaz (Onion): 1 medium
- Zeera (Cumin seeds): 1 tsp
- Bari elaichi (Black cardamom): 1
- Dar cheeni (Cinnamon stick): 2
- Pani (Water): ¼ cup [for gravy]
- Tamater (Tomato): 1 large
- Namak (Salt): 1 tsp
- Kuti laal mirchen (Red chilli flakes): 2¼ tsp
- Aloo bukhara: 8-10
- Gajjar (Carrot): 1 medium
- Aloo (Potato): 3 small
- Shimla mirch (Capsicum): 2 medium
- pani (Water): 3 glasses
- Namak (Salt): 2¼ tsp [heaped]
- Chawal (Rice): 650 gram
- Oil: almost ½ cup
Method
Step 1: Add Piyaz (Onion) to Oil and cook till it becomes pink. Add Zeera (Cumin seeds), Bari elaichi (Black cardamom), Dar cheeni (Cinnamon stick), mix, and cook till Piyaz becomes Brown.
Step 2: Add Pani (Water) and mix. Add Tamater (Tomato), Namak (Salt), Kutti laal mirchen (Red chilli flakes), mix, and cook for 30 seconds.
Step 3: Add Gajjar (Carrot), mix and cook for almost 30-40 seconds. Add Aloo (Potato), mix, and cook for almost 1 minute.
Step 4: Add Pani (Water) and Namak (Salt), mix, cover, and cook at medium flame till water begins to boil.
Step 5: Add Chawal (Rice), mix, and cook at medium flame till half of the water is reduced.
Step 6: Cover and cook at low flame for 15 minutes.