I call this Gujarati rice variety because of some of the ingredients used which are part of the filling used for farali kachori. Its simple dish with a few extra items added to make it special.
I have a habit of creating my own dish as I move along making it. As per taste I keep making additions.
Ingredients
Rice - 1 cup
Onion - 1 big finely chopped
Tomato - 1 big finely chopped
Carrot - 1/2 cut in shape
Beans - 5-6 cut in shape
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Chilli paste - 1tsp
Bay leaf - 1
Cinnamon - 2" piece
Cloves 5-6
Big elaichi - 1
Masalas
Red chilli powder - 1 tbsp ( adjust as per spice needs)
Tumeric powder
Coconut grated - 3 tbsp
Ground peanut powder - 1 tbsp
Ginger chilli paste - 1 tsp
Saunf /badishep - 1 tbsp (roasted and crushed
Lime juice - 1 tsp
Salt, sugar.
Coriander leaves
Method
1) Wash the rice, soak for 10 minutes and then drain and keep ready.
2) In a pan / cooker add oil heat up and add bayleaf, cloves and cinnamon.
3) Add onions, ginger garlic chillies paste and fry till the raw smell goes.
4) Add tomatoes and salt and fry till oil starts separating.
5) Add veggies , tumeric powder and little water and let it cook.
6) Once water dries up add rice and fry along with gravy.
7) Add water , salt, red chilli powder. Bring the water to a boil and simmer. Keep for 7 minutes with lid covered.
8) Open lid and add the remaining masala ingredients on top. Close lid and let it cook for another 10-15minutes.
9) Shut of gas /flame and let it remain closed for half hour. Then open lid and give a good stir.
10) Can reheat and serve hot with raita or plain curd.
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