Ingredients
:
2 cups of vegetable, cut into long pieces
peas, carrots, cauliflower, etc
3 cups basmati rice
1 cup curd
Salt to taste
5 green chillies, finely chopped
1 tsp fresh garlic paste , ginger paste
each
2 tsp mint leaves , cut
2 tsp dhania
2 tomatoes, chopped
1 tsp dhania powder
1 tsp jeera powder
1 tsp red chilli powder
1 tsp laung
1 tsp dalchini powder
1 tsp chopped cashewnuts
2 laung
2 elaichies
2 onions, finely cut
2 tbsp ghee
A pinch of saffron
2 tsp milk
garnish with fried onion slices,chopped
coriander leaves
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Method:
Mix vegetables and curd ,salt, chillies
,garlic, ginger, mint leaves,dhania, jeera,
red chilli powder, tomatoes let it marinate
for about 35 minutes.
Fry cashewnuts, dalchini ,laung , elaichies,
sliced onion till they change colour.Add
the marinated vegetables and cook the
vegetables on medium flame till well cooked
and gives a pleasant aroma.
Cook rice .Dissolve the saffron in the milk.
Add the saffron to 1 cup of cooked rice.
Mix this rice with the remaining cooked
rice, to get streaks of orange in the rice.
In a deep oven-safe bowl, pour this rice
and spread to cover the entire bottom of
the vessel. Spread the vegetables on top
evenly. Cover the dish with foil and bake
for about 20 minutes at 300 deg f.
Remove foil and serve .Garnish with fried
onions.
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