Ingredients: - 1 1/2 c uncooked long grain rice
- 3 pinches of saffron
- 2 onions sliced
- 12 cashewnuts broken into halves
- 3 tomatoes finely chopped
- 1/4 c yoghurt
- 1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)
- 1 tbsp chopped coriander
- 3 tbsp chopped mint leaves
- a little milk
- 4 tbsp ghee
- 2 tbsp butter
- salt to taste
Preparetion Method: - Boil the rice in salted water.
- Each grain of the cooked rice should be separate. Drain and cool.
- Soak saffron in little hot milk and rub until it dissolves.
- Heat the ghee and fry the onions until brown and crisp.
- Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds.
- Remove and keep aside for garnish.
- In the same ghee, add the ground paste and fry for 3 to 4 minutes.
- Add the tomatoes and fry again for 2 to 3 minutes.
- Add the yoghurt and fry till liquid evaporates a bit.
- Add the boiled vegetables, mint, coriander and cook for a while.
- Grease a baking dish. Spread half the vegetables on it.
- Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts.
- Repeat with the remaining vegetables, rice, saffron and nuts.Dot with butter.
- Cover and bake in a hot oven at 200C for about 15 minutes.
- Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.
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