Mixed vegetables layered rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rice basmati |
| 2 | cups | Mixed vegetables sliced flat and broad as; (potato, onion, |
| ; per vegetables, zucchini, ridge | ||
| ; gourd, bottle | ||
| ; gourd, french | ||
| ; beans, carrots, | ||
| ; cauliflower or | ||
| ; capsicum as per | ||
| ; choice) | ||
| 1 | Tomato chopped | |
| 2 | tablespoons | Ghee |
| ½ | teaspoon | Dalchini; (cinnamon) - lavang |
| ; (clove) powder | ||
| ½ | teaspoon | Garam masala |
| ½ | teaspoon | Turmeric powder |
| ½ | teaspoon | Dhania powder |
| Salt to taste | ||
| Lemon juice to taste | ||
| ½ | teaspoon | Ginger-garlic grated or paste |
| 2 | tablespoons | Curds |
| 1 | teaspoon | Mixed cummin & mustard seeds |
Directions
Boil rice till grains separate. Cool in a big plate.
Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another minute.Add all vegetables and curds, cover and cook till vegetable are tender.
In a transparent casserole spread half the rice. Wet hand and press down lightly.
Now transfer the vegetables onto the rice and spread evenly. Save 1 tablespoon for topping.
Add the remaining rice and press down as before.
Spread the tablespoon leftover masala in the centre of the rice. Cover with foil.
Bake for 15 minutes before serving.
Garnish with coriander and french fries (optional) Converted by MC_Buster.
Converted by MM_Buster v2.0l.