Ingredient Quanity
Basmati Rice 300gms.
Bay Leaf 2nos.
Brown Onion 1cup
Butter 50gms.
Carrots 100gms.
Cauliflower 100gms.
Chilli Powder (Red ) 1tbsp.
Coriander leaves 1tbsp. Chopped
Coriander Powder 1tbsp.
Cumin Seeds 1tbsp.
Curd (Yogurt) 1/2cup
French Beans 100gms.
Ginger 1tbsp. Chopped
Ginger Juice 1tbsp.
Green Chillies 1/2tsp.chopped
Green Peas 100gms.
Milk 1/4cup
Mint Leaves 2tbsp.
Oil 2tbsp.
Onions 1/2 cup chopped
Salt As per taste
Tomato 75 gms.
Turmeric Powder 1tbsp.
Whole Garam Masala 1tbsp.
Method of Preparation
• Pick , wash and soak rice for about 20 minutes. Boil rice in plenty of salted boiling water with the bayleaf and 1/2 of the Whole Garam Masala until ¾ done. Drain excess water and keep aside.
• Peel, and dice carrot. Cut cauliflower into florets. String beans and cut them into dices.
• Mix all the vegetables,add little sugar and boil in salted water. Refresh and keep aside. Soak saffron in warm milk.
• Heat oil in a thick bottomed pan. Add cumin seeds and remaining Whole Garam Masala .When it begins to crackle, add chopped onions and sauté until golden brown. Add chopped ginger and chopped green chilies.
• Add coriander powder, turmeric powder, red chili powder, Curd/Yogurt, and mix well. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.
• Add boiled vegetables and mix well.
• Now arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, Garam Masala Powder , ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.
• Cover and seal with aluminium foil and cook in a pre-heated oven for 10-12 minutes or on direct flame for 10-12 minutes or till you get a nice aroma. Serve hot.