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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Famous Indian recipe. Ingredients:
1 cup long-grain rice |
1 clove (laung) |
1 cinnamon stick (dalchini) |
1 bay leaf (tejpatta) |
1 cardamom (elaichi) |
salt |
1 1/2 cups boiled mixed vegetables, cut into cubes (carrots, peas, cauliflower, french beans, potatoes) |
1/4 cup panir, cut into cubes |
1/2 teaspoon cumin seed (jeera) |
3/4 cup onion, finely chopped |
2 teaspoons ginger-garlic paste |
3 teaspoons chili powder |
2 teaspoons coriander powder (dhania) |
1/4 teaspoon turmeric powder (haldi) |
1/2 teaspoon garam masala |
1 cup tomato, chopped |
1 cup milk |
2 tablespoons oil |
salt |
3 tablespoons curds |
1/4 cup fresh coriander, chopped |
3 saffron strands |
2 tablespoons ghee |
Directions:
1. For the rice.
2. Clean, wash and soak the rice for approximately 15 minutes. Drain and keep aside.
3. In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice.
4. Cover and simmer till the rice is nearly cooked. Drain and keep aside.
5. For the vegetable gravy.
6. Heat the oil in a pan and add the cumin seeds.
7. When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
8. Add the chili powder, coriander powder, turmeric powder and garam masala and sauté for 2 to 3 minutes.
9. Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
10. Add the milk and continue to simmer for 5 to 7 minutes.
11. Add the boiled vegetables and paneer and mix well.
12. How to proceed.
13. Combine the curds, coriander and saffron and mix well. In a deep vessel, arrange the vegetable gravy on the base. Top with the rice and spoon the curd mixture and ghee over the rice.
14. Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes.
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