|2 cup||Basmati rice|
|1 cup||Capsicum (cut lenthwise)|
|1 cup||Cabbage (shredded)|
|1 cup||Carrot (cut length wise)|
|1 cup||Beans (cut length wise)|
|2 T||Soy sauce|
|Salt (as per taste)|
|Celelry (finely chopped)|
|7 nos||Red chili|
|2 nos||Onion medium ( chopped)|
Cut all the veggies length wise and keep aside. Soak the red chillies in 2 tbsp of vinegar for half an hour. Grind ginger, garlic and red chillies with vinegar to a fine paste.Wash basmati rice and soak in water for not more than 15 mins. In a pan roast rice with butter for 5-10 mins. Add 4 cups of water and cook rice in an open pan until done and cool it.
Add oil in a pan and saute chopped onions and green chillies (Do not use ghee or butter). Once onion turns pink, add the veggies (capsicum, carrot, beans, cabbage) with salt and cook for 10 mins. Now add the ground paste and soy sauce till the raw smell fades away. Mix rice with the curry. Add spring onions and celery at this stage. Garnish with fried cashews. Serve hot with green chilly sauce.(Actually this recipe does not need any ketchup or raitha).