Pick and wash basmati rice. Soak in three cups of water for thirty minutes. Drain and keep aside.
Wash and cut brinjals into small cubes. Soak in water to which a pinch of salt has been added. Wash and cut tendli lengthwise into four. Clean, wash and chop coriander leaves. Remove stems form red chillies.
Roast whole red chillies, coriandaer seeds, grated dry coconut and cumin seeds separately and then grind into a fine paste.
Heat oil in a wide mouthed handi. Add cloves, cardamom, bay leaves and stir-fry for a few seconds.
Add ground masala, cook for two to three minutes on medium heat, stirring continuously. Add vegetables and turmeric powder, cook further for three to four minutes.
Add Rice and mix gently. Add three cups of boiling water. Season with salt.
Cook on high heat for five minutes, stirring frequently. Bring to a boil, reduce heat and continue to cook, covered, till rice is done and all the water is absorbed.
Remove from heat and serve hot, garnished with cashewnuts, chopped coriander leaves and scraped coconut. |
