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)
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 (*
1 tablespoon of salt
1 tablespoon of curry powder
1 tablespoon of turmeric powder
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.