grams basmati rice 50 grams French beans
grams peas 1 bunch palak
grams khoya 100 grams fresh cream
grams paneer 1-tbsp. oil, 2-tbsp. butter
� tsp. turmeric powder
2-tbsp. Sugar 1 small tomato
drops red color 2-tbsp. milk
10-12 cashew-nut 12-15 raisins
1-tbsp. garam masala.
For the garam masala:
cardamom, 1 cinnamon 2 cloves
bay leaves (tej patta) 2 black pepper
black cardamom 1-tsp. Cumin seeds
Roast all the ingredients of masala and grind to powder.
the rice in the water for � hour.
kadai (vaq) heat the oil, add garam masala mixed with 2-tbsp. of
milk. Stir for a while and add � liter of water; when it starts to
boil, add rice, sugar, and turmeric powder. After 5 minutes, put a
griddle under the kadai and place it on the stove on the low heat.
Cover the kadai and put some weight on the lid until the rice is
cooked. Mix red color with water and add it to the paste. Boil all
butter in kadai, add spinach paste, boiled vegetables, khoya, paneer
and cream. Mix it to the cooked rice and mix salt.