Polao rice – 2 cups
Mug daal (lentil) – 1 cup
Ginger paste – 2 teaspoons
Garlic paste – ½ teaspoon
Ground turmeric – ½ teaspoon
Whole cumin – 1 teaspoon
Bay leaves – 2
Chopped onion – ½ cup
Green chili – 4 to 5
Salt – 1½ teaspoon
Oil – ¼ cup
Ghee – 2 tablespoons
Cauliflower pieces – 1 cup
Potato pieces – 1 cup
Beans – ½ cup
Sliced carrots – ½ cup
Sweet peas – ½ cup
Mix all the vegetables, except for the sweet peas, with a dash of salt and lightly fry in about 2 tablespoons of oil. Keep aside.
Clean the rice and daal together and drain the water out.
Mix with ginger, garlic, turmeric and bay leaves, and add 5 to 6 cups of warm water with salt. Start cooking over medium heat.
Stir a few times.
Once the mix starts boiling, add the fried vegetables, sweet peas and green chili.
Cover and keep over low heat.
Stir once again after 3 to 4 minutes and keep covered.
Once the water dries up after another 5 to 6 minutes, keep aside over very low heat to keep it warm.
Heat oil in a separate pan and brown the onions and cumin.
Once fried, add them to the rice and mix thoroughly but gently.
Keep the rice covered and turn off the heat after a couple of minutes.
Mix in the ghee before serving hot.