In a heavy bottomed pan, heat mustard oil and add in the cinnamon sticks, bay leaves, brown cardamom, green cardamom, peppercorn, cloves, onions, garlic, ginger and green chilly. Stir for 2-3 minutes.
Add in the ground cumin and coriander seeds, turmeric powder, red chili powder, asafoetida water and cook the spices out for 5-6 minutes.
Into the masala base, add boiled potatoes, chopped carrots, chopped green beans and cauliflower.
Add salt as per taste. Cover and let it simmer for 15 minutes till the vegetables are about 75 percent cooked.
Add in the curd and stir well to mix.
Next, add in the pre-washed basmati rice and stir till the rice is evenly coated with the base.
Add in the vegetable stock, cover and let simmer over a slow flame till the rice is cooked.
Garnish with a drizzle of ghee, a sprinkle of fresh coriander and some lime juice.
Key Ingredients: mustard oil, cinnamon, bay leaf, green cardamom, black pepper, cloves, onion, garlic, ginger, green chillies, cumin seeds, turmeric, asafoetida, potatoes, carrot, cauliflower, salt, yogurt, basmati rice, clarified butter, coriander leaves, lemon