“This wonderful rice is Vinuta S. Chitwadgi's recipe from the Thursday magazine.I hope you enjoy it!”
1hr 6mins

Ingredients Nutrition


  1. Soak the cauliflower and brinjal cubes in water.
  2. Keep aside.
  3. Powder all the spices and keep aside.
  4. Boil 5 cups water in a large pot.
  5. While this is being done, heat ghee in a thick bottomed vessel.
  6. Add cashewnuts and fry till lightly brown.
  7. Add the curry leaves, garlic, the finely powdered masala and the turmeric powder.
  8. Mix well.
  9. Drain the water and add the brinjal and cauliflower to the masala mixture.
  10. Cover and cook for 30 seconds.
  11. Drain the rice fully.
  12. Add it to the vessel.
  13. Mix and fry for half a minute.
  14. Add water and salt.
  15. Mix well and cook on medium flame for a few seconds.
  16. Cover and cook on simmer for 10 minutes.
  17. Serve hot with a raita of your choice.
  18. Enjoy!

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