Ingredients

  • 3 cups of basmati rice (wash)
  • 1/2 cup of yogurt
  • 1/2 cup of coconut milk
  • 2 tablespoons of ghee
  • 1 cup of frozen mixed vegetables (defrost)
  • 3 tomatoes (dice)
  • 1 stalk of Chinese celery (cut into 2 cm lengths)
  • 4 dried chilies (cut in half)
  • 6 cardamoms (crush)
  • 10 cloves
  • 3 star anise
  • 20 white pepper seeds
  • 1 tablespoon of mustard seeds
  • 2 cinnamon sticks
  • 1/2 cup of cashew nuts (stir-fry over low heat until fragrant and set aside)
  • 2 tablespoons of oil
  • 1 cup of paneer cubes (*optional)

Seasonings

  • 1 tablespoon of salt
  • 1 tablespoon of curry powder
  • 1 tablespoon of turmeric powder

Method

  • Heat oil over low heat.
  • Stir-fry cardamons + cloves + star anise + white pepper seeds + mustard seeds + cinnamon sticks + dried chilies + curry powder until fragrant.
  • Add ghee and stir-fry.
  • Add washed basmati rice and stir-fry for about 1 minute.
  • Dish out and put into a rice cooker.
  • Add yogurt + coconut milk + salt + diced tomatoes + water (4 1/2 cups) and stir well.
  • Lay paneer cubes + mixed vegetables on top and cook.
  • When the rice is ready, add cashew nuts + Chinese celery.
  • Lastly, loosen the rice, dish out and serve.