material
Basmati rice-1 glass
Cashew-20
Cheddar - 50 grams
Tejpati-1
Cardamom - 2
Cumin seeds - 2 teaspoons
Onion - 1
Green Bean stew 2
Ginger-Garlic Glue - 1 Tablespoon
Cornflour-1 Tablespoon
Garam Masala - 1 Tablespoon
Cleaved coriander leaves - 2 teaspoons
Turmeric - 1/2 teaspoon
Oil - as required
Salt-seasoned
Strategy
Absorb the rice water for 30 minutes. Cut the onions and chillies long. Mesh the cheddar and blend it with salt, garam masala and corn flour in a bowl. Make little balls and sear until brilliant. Additionally broil cashew nuts Include cumin seeds, cinnamon, onion and green bean stew in hot oil, sear it. Blend ginger-garlic glue and turmeric. Pour the rice in the container and blend well. Include salt, water, half cashews and coriander and blend it. Cover the skillet and cook rice. Serve decorate with cheddar balls and cashews.