INGREDIENTS
90 g
Carrots
16 tsp
Coriander
1/2
inch Ginger
1
Green chilies
1/3 cup
Green peas
5 tbsp
Mint
165 g
Onions
90 g
Potatoes
1 cup
Curd
1/2 tbsp
Ginger-garlic paste
1 cup
Basmati rice, heaped
5
Black peppers
1
Cardamom, black
3
Cardamoms, green
1
inch Cinnamon
1/2 tsp
Garam masala
1/2 tsp
Red chili powder
1
generous pinch Saffron
1/2 tsp
Salt
1
Salt as required
2
Single strands of mace
1/2 tsp
Turmeric
1 tsp
Oil
3 tbsp
Oil or ghee
1 tsp
Kewra water or rose water
1 cup
Water
1
Medium capsicum (or ½ cup chopped capsicum (shimla mirch))
3 cloves
((lavang))
½ teaspoon shah jeera ((caraway seeds))