Brown Basmati 225 gms washed and soaked in water for 1-2 hours (ratio for rice to water is 1:2)
Currygram Chettinad masala 150 gms
2/3 cup sliced unpeeled carrots
1/2 cup sliced unpeeled potatoes
1/4 cup green peas
Turmeric 1/2 tsp
Whole spices- 1/2 mace flower, 2-inch cinnamon stick, 6 green cardamoms, 6 cloves, and 1 bay leaf
Salt up to 1 tsp
1/2 cup each freshly chopped mint and coriander leaves each
Boil rice (in the same soaked water) by adding all whole spices and 1/2 tsp salt. Cook for 15 minutes on medium flame. Using a fork, fluff the rice as soon as it's ready to prevent it from sticking to each other. Keep it aside open and uncovered.
Heat a pan and add Chettinad Paste, turmeric, vegetables. Cover with lid and let it simmer. Once veggies are dry and half cooked, add 1/8 cup each mint and coriander and mix well.
Gradually add up to 1 cup water as the vegetables start to stick to the pan, simmer till the vegetables are almost done. After adding herbs, layer it with cooked rice. Cover it with a lid and reduce the flame to low and cook for another 5-7 minutes. Turn off the heat and do not open immediately. Let it rest for 15 minutes. Enjoy it with papad and raita.