Handi Khichdi

Preparation Time: 40 Minutes
Cooking Time: 30 Minutes
Makes 4 servings
Ingredients

• 1 cup long grained rice (basmati)
• 1/2 cup cauliflower florets
• 1/2 cup potato cubes
• 1/4 cup green peas
• 1/4 cup chopped onions
• 1/4 cup finely chopped coriander (dhania)
• 1/4 tsp turmeric powder (haldi)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tsp chilli powder
• 1 tsp ginger-green chilli paste
• 1/2 tsp garlic (lehsun) paste
• 1 clove (laung / lavang)
• 2 cardamoms (elaichi)
• 1 bayleaf (tejpatta)
• 50 mm (2") piece of cinnamon (dalchini)
• salt to taste
• 2 tbsp chopped coriander (dhania) for garnishing

Method

1. Clean, wash and soak the rice for 15 minutes. Drain and keep aside.
2. Combine together cauliflower, potatoes, green peas, onions, coriander, turmeric powder, coriander-cumin seed powder, chilli powder, ginger-green chilli paste, garlic paste, clove, cardamom, bayleaf, cinnamon and salt in a handi and mix well.
3. Add the rice to the vegetable mixture and mix gently and keep aside to marinate for 30 minutes.
4. Put 3 cups of water to boil, pour it into the handi, mix well and cover and cook on a medium flame for 30 minutes or till the rice gets cooked.
5. Serve hot garnished with coriander.