1In a large cooking pot melt the tablespoon of butter, keeping the flame on medium
2Now add ginger and garlic to the butter and fry them together till they turn golden brown, for about 2 mins
3Meanwhile thaw the frozen vegetables in microwave on high (for approx. 3 mins) and drain the liquid
4Next add the frozen vegetables to the pot, add olive oil, cinnamon powder and fry the vegetables for about 2 mins
5Rinse the cup of rice in cold water, drain the fluid and add the rice to the pot and fry all the ingredients together for about 2 mins
6Now add the coconut milk, salt and 2 1/2 cups of water. Turn the flame to medium-high and with a spatula just stir a couple of times and let all the ingredients boil together for about 15-20 mins. This is an open-oven-top-cooking style which ensures the maximum taste and aroma.
7You can stir the mixture occasionally, but make sure not break the rice grains down and to turn off the heat before all the water evaporates and the rice starts getting burnt.
8Once the rice has boiled, turn off the heat, remove the pot and transfer the contents immediately to your serving dishes.
9You can sprinkle it with dried methi leaves/dried basil or just plain cottage cheese before serving.
10This can go with a side of chips, yogurt raitha (plain yogurt, salt, cucumber/onion/tomato/carrot pieces, cream) or with any side dish.
Most Importantly: Serve Hot and Immediately for the best results!!