Ingredients
750g assorted vegetables, cut into 1 cm lengths (French beans, potatoes, cauliflower, green and red capsicum, carrot, peas, shitake mushrooms)
3 green chillies, slit lengthwise
60g meat curry powder
500g medium prawns, shelled but with tails intact
2 tbsps ginger paste
2 tbsps garlic paste
2 tbsps QBB Ghee
2 x 4 cinnamon stick
6 cardamoms
4 cloves
2 medium onions, peeled and diced
1-1/4 tsp salt
750g basmati rice, washed and drained
200ml natural yoghurt
1-1/2 tsps salt
2 x 3 cm cinnamon stick
6 cardamoms
1 star anise
2 bay leaves
1 medium tomato, sliced
Generous pinch of saffron (optional)
1 tbsp lime juice
2 tablespoons QBB Ghee
4 cups chicken stock or water
60g fried onion
3 tbsps chopped coriander leaves
3 tbsps chopped mint leaves
Method
- Put the vegetables, green chillies, meat curry powder, prawns and garlic/ginger paste into a mixing bowl. Combine the ingredients well and leave aside to marinate for 15 mins.
- Heat QBB Ghee in a wok and fry the cinnamon, cardamom and cloves tlll aromatic. Add the diced onion and saute till it turns golden brown.
- Add the marinated vegetables, prawns, and salt and cook, covered, stirring occasionally till the vegetables and prawns are cooked and liquid has evaporated. Remove from heat and leave aside.
- Place rice and the next 11 ingredients into the rice cooker and switch on. When rice is cooked, fluff up the rice with a wooden spoon and remove whole spices.
- Fold in the cooked vegetables and sprinkle with fried onions and chopped coriander and int leaves before serving.
