1cupmixed vegetablesI used peas, corn, cauliflower, and carrots
1.25cup waterplus 2 tbsp
1cupseeraga samba ricewashed and soaked for 20 minutes and drained
Instructions
Prep-Work:
Grind the coconut coarsely by adding 2 tbsp of water.
Wash the rice and soak it in water for about 20 minutes and drain the water.
Cut all the vegetables including onion and tomato and set aside.
Chop the bread or bun into small cubes.
Steps:
Heat a pressure pan or cooker and add the ghee and let it melt.
When the ghee is hot, add the cubed bread pieces and fry it until it turns slightly crisp and brown. Remove it from the pan and set it aside.
In the same pan add the oil. When the oil is hot, add the fennel seeds and fry for 20 seconds. Then add the onion, green chili, and the ginger-garlic paste. Cook until the raw smell goes off.
Next add the tomatoes and all the spices - coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix thoroughly.
Add the mint and cilantro leaves next and cook until they wilt for about 2 to 3 minutes.
Now add the coconut paste and mix again.
Then add the vegetables. After adding the vegetables, mix thoroughly and make sure to scrape the bottom of the pressure pan.
Now add the rice and water. Mix gently.
Close the pressure cooker lid and put the weight on — Cook for one whistle over medium heat.
Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes and then add the fried bread and mix gently.
Serve hot with raita and kurma.
Notes
Adjust the salt and spices according to your preference.
Instead of seeraga samba, you can use basmati or regular white rice. If you are using basmati rice, then you can use the same amount of water, else increase the water by ½ cup.