2 cups brown rice
1 large onion, sliced
4 tablespoons rice bran oil
1 cup mixed berries
2 tablespoons cashew nuts
1tablespoon pumpkin seeds
2 tablespoons raisins
1 teaspoon black pepper powder
1 stick cinnamon
1 tablespoon almond cashew paste
1 tablespoon chiraonji
2 tablespoons coconut milk
1 teaspoon saffron strands
1 teaspoon jaggery, grated
Salt to taste
Soak the rice for 4 hours.
Heat oil in a pan and fry the onion until lightly golden, then remove into a dish and set aside.
Boil the rice with salt, black pepper powder, saffron, nuts paste, cinnamon, coconut milk, and cloves till it is done up to 90% then switch off the gas.
Heat a teaspoon of oil and fry cashew nuts, raisins and pumpkin seeds on very low heat.
In another pan put jaggery, 2 tablespoons water, nuts, 1/4 teaspoon salt and berries cook on medium heat for 5 to 6 minutes.
In a heavy bottomed pan first place, the cooked rice then spread berries mixture and caramelized onions.
Repeat the process until the mixture gets done.
Add 2 tablespoons water put the pan over heat for 5 minutes.
Serve hot with cucumber.
You can use carrot, green peas also.Simply sliced onions flavored with salt black pepper, little cumin powder, and lemon juice are called algaja.
Saffron has many beneficial properties. It prevents hair loss and supports respiratory health.
It is rich in potassium a key element in maintaining a healthy heart.
I have used brown rice which is unrefined and unpolished whole grain.
It is rich in essential minerals like magnesium, iron, zinc, calcium, etc.