RECIPES OF PAKISTAN

Ingredients

3 cups

2 medium to large

5

2 tsp

1 cup

1 tsp

2 tsp

2 tsp

4-5

1

4

5 Small

1 cup

5 strands

4 tbsp

Basmati Rice (better if soaked for at least half an hour)

Onions (thinly sliced)

Green chillies (adjust to taste)

Tomato ketchup

Thick curd

Red Chilli Powder (adjust to taste)

Garlic Paste

Ginger Paste

Cloves

Cinnamon Stick

Bay Leaves

Cardamoms

Coconut Milk

Saffron

Ghee (or oil)

Fried cashew nuts (optional)

Salt ( adjust to taste)

Vegetables (of your preferance - chopped in 1" pieces)

A bunch of fresh mint leaves

A bunch of fresh coriander/cilantro leaves (chopped)

1. Take the fresh coriander, fresh mint and green chillies and grind it in a grinder to a paste
2. Heat the ghee or oil in a pressure cooker
3. Add all whole spices and mix
4. Then add the sliced onions
5. When the onions turn slightly golden brown, add the ginger paste and garlic paste and saute well
6. Then add the vegetables and stir for about 5 minutes
7. Then add the paste of fresh coriander, fresh mint and green chilles and stir for about 3 minutes
8. Add the coconut milk and water (the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice)
9. Then add the tomato ketchup and curd and mix
10. Add the red chilli powder and salt and mix well
11. Reduce the flame to medium
12. When the mixture starts boiling add the soaked rice and pressure cook until 2 whistles
13. Finally add the saffron strands and fried cashew nuts before serving

Serve hot with raita and salad