Preparation Method

• Chop the cauliflower into small florets.
• Boil water and immerse florets for five minutes.
• Drain water and keep aside.
• Par boil butter beans and cauliflower.
• Chop the onions lengthwise finely.
• Slit green chillies.
• Dice the tomatoes into six.
• Heat a heavy bottomed pan with Idhayam Sesame Oil.
• Add bay leaves.
• Saute onion, tomatoes and green chillies.
• To this add ginger garlic paste, coriander leaves, a tablespoon of mint leaves and stir well.
• Pour two cup of water and coconut extract.
• Add salt and allow it to boil.
• Add turmeric powder, chilli powder and garam masala powder.
• To this add rice, simmer to a low flame and close with a lid and let it for ten minutes.
• Open the lid, add ghee, rest of the coriander leaves and mint leaves.
• Stir carefully.
• Remove from fire and serve hot.