2 c. basmati rice 3 x 3 inch coconut 4 to 6 hot green peppers 1 1/2 tsp. or more salt 1/4 x 1/4 inch fresh ginger 1/8 tsp. turmeric powder 4 cloves garlic 2 oz. butter or ghee 4 cloves 2 sticks cinnamon 1 tsp. poppy seeds 4 cloves small stick cinnamon 4 bay leaves 1/2 c. chopped coriander leaves 10-12 curry leaves 2 1/2 c. water 4 whole green cardamom 12 cashew nuts 6 pieces mint leaves or 1/4 tsp. dried mint leaves 1 c. fresh or frozen peas and carrots
Grind the peppers, ginger, garlic, cloves, poppy seeds, cinnamon, and coriander leaves, adding 1/2 cup water. Adding enough water grind coconut in a blender and make 2 cups of coconut milk. In a saucepan heat butter over medium heat and saute the cinnamon, cloves, bay leaves, curry leaves, green cardamom, cash nuts and mint leaves (add the cashews at the end) .Add the onion and masala paste. When onion turns brown, add 2 cups of coconut milk and 2 cups of water. When the mixture boils, add rice, turmeric powder and salt. When rice is half cooked, add the vegetables and pour the mixture in a tray and bake it in the preheated oven for 20 minutes at 350 degrees temperature. Serve it with onion pachadi.