Preparation

• In a pot heat clarified butter then add cloves, peppercorn, royal cumin seeds, cumin seeds, cinnamon sticks saute until crackle.
• Now add cardamom, whole red chili, star anise, garlic powder and stir for about 2 minutes.
• Add sliced onions, salt, ginger garlic and mix.
• Then add sliced tomatoes, mix.
• Add potatoes and mix well. Then toss in the green chilies and stir.
• Add water and bay leaf, stir again.
• Then add peas, stir and pour in the chicken stock, stir and cover the lid and steam cook for 10 - 15 minutes.
• Add in the pre-soaked rice and mix well
• Add water, green chilies, stir and bring to a boil cook on high flame until three-forth water is evaporated.
• Garnish with fresh coriander, cover the lid and cook on low flame for 6- 8 minutes.
• Gently stir in the cooked rice, add the food color, cover the lid and cook on low flame for another 5 - 10 minutes and then serve with raita.
• Enjoy! Please give us your feedback in the comments below.