Preparation

• Cut bell pepper in to cubes. And keep it aside for later use
• First cut cabbage into half then roughly slice it and save it for later use.
• Cut carrot in to tires and save it for later use.
• In a large pot over medium flame heat oil, sauté onions until golden brown.
• Add peppercorns, cumin seeds, cinnamon stick, bay leaf, cloves, black cardamom, coriander seeds, star anise, ginger garlic paste and sauté.
• Then add tomatoes and mix well.
• Add cubed potatoes and mix.
• Now add carrots and mix.
• Add peas and mix well.
• Add in the cauliflower and stir.
• Then add green chilies, chili flakes, ground coriander, salt, chicken powder and stir well.
• Add water, ground white pepper, stir and cover the lid, simmer for 05 – 10 minutes.
• Now add roughly sliced cabbage, stir, add garam masala and stir again.
• Add cubed bell peppers and stir.
• Then add soaked rice to the gravy, stir and give it a boil until ¾ of the water is evaporated.
• Spread a cloth on the top of the pot, cover and simmer on low flame for 10 to 15 minutes.
• Garnish with Thai red chilies and chopped coriander.
• Enjoy! Please give us your feedback in the comments below.