Vagharela Shaakno Bhaat

Vagharela Shaakno Bhaat - Nutan Shenoy-Kini

Ingredients :-
Long grained Basmati rice – 8 cups.
Green Peas – 1/2 kg. (shelled).
Carrots – 1/4 kg. ( scraped & very thinly sliced).
French Beans – 1/4 kg. chopped into 1/2 inch piece with a diagonal cut.
Potatoes – 1/4 kg.( skinned & cubed-soaked in water).
Cauliflower – 1/4 kg. ( cut into flowerets).
Onions – 1/4 kg. – medium size- quartered.
Lemons – Juice of 3 limes.
Turmeric powder – 1 tsp.
Salt to taste.
Bay leaves – 3-4.
Ghee – 6 tbsp.
Oil – 3 tbsp.
For the masala – grind to a paste :-
Coriander seeds – 5 tbsp.
Saunf (Fennel seeds) – 5 tbsp.
Black peppercorns – 5 tsp.
Garlic – 10 flakes.
Ginger – 1 inch piece ( scraped & chopped).
Coriander leaves – 5 tbsp.
Cinnamon – 1 inch piece.
Cloves – 7.
Star Anise – 1.
Black Cardamoms – 2.
Green cardamoms – 3.
Green Chillies – 6 – 10 ( as per requirement).
Cumin seeds – 2 tsp.
Shah Jeera – 2 tsp.
Method :-
1. In a heavy bottomed pan, add the ghee & oil. When it heats up, add the bay leaves.
2. When the bay leaves change colour, add the ground masala & saute for 4 – 5 minutes.
3. Now add all the turmeric powder & the onions. Saute till onions are translucent.
4. Add the potatoes, cauliflower & green peas. Mix well. Cover & let cook.
5. In the meanwhile, take 8 cups of water, add 3 tsp. salt & lime-juice & bring to a boil.
6. When the water boils, add washed & drained rice & let cook.
7. When the vegetables cook, add salt as required, saute & now transfer them onto a plate.
8. In the same moisture, saute the French beans n carrots till half-done & crisp.
9.When the rice cooks, there will be hardly any extra water left. If there is any, drain it immediately.
10. Transfer the rice into a wide plate / bowl / parata.
11. Ensure that there are no lumps.
12. Add the vegetable mixture & toss well, ensuring that it is done delicately without breaking the rice-grains.
13. Once it is mixed well, it is ready to be served with raita & chips.