Coriander(Cilantro) Spicy Rice

Ingredients:

Basmathi Rice - 4cups
Coriander Leaves (Cilantro)-2 bunches
Diced onions-1cup
Frozen Green Peas - 1cup
Carrots(Diced Lengthwise) - 1cup
Cut snap beans- 1cup
Green chillies- 4-5
Garlic - 6 cloves
Cloves-10
Cardamom-4
Cinnamon- 4 small pieces
Turmeric-1tsp
Bay leaf-2
Oil -2Tbsp
Ghee-1Tbsp
Salt-2 tsp or as per taste
Cumin seeds-1tsp
Cashew nuts- 10-15 (Fry them in oil until golden brown)

Method:

Take green chillies, garlic, and coriander leaves make into a paste in blender and set aside. Take cloves, cinnamon, cardamom, make into a powder and set aside.
Heat oil and Ghee together in a pan, add cumin seeds and bay leaf, add chilli coriander paste and fry little, and add diced onions, saute for 2 minutes or until clear, and add vegetables, turmeric, masala powder and fry little and add washed basmathi rice, fry for 2 minutes and add water and salt, and cook for 20-25 minutes on medium high heat, while parcially cover the dish, to avoid boiling over. When most of the water evaporates, Reduce the heat to low cover the dish completely cook for 10 more minutes or until done. Garnish with cashew nuts and fresh coriander, and serve hot with Raitha.

Note:

Instead of cooking this out side on stove, you can use rice cooker to complete the dish. Once you saute vegetables and rice, transfer everything to rice cooker, add water and cook. When cooker is done transfer the Coriander rice to serving dish.