Ingredients Jump to Instructions ↓

  1. 450 grams rice

  2. 2 cups coconut milk

  3. 115 grams moong dal

  4. 1 small bunc coriander leaves

  5. 1 piece ginger -- (1")

  6. 4 red chiles

  7. 4 green chiles

  8. 4 flakes garlic

  9. 1 tablespoon garam masala

  10. 1/2 teaspoon turmeric powder

  11. 115 grams onions -- cut into thin rings essence of saffron half a lime -- juice of

  12. 450 grams mixed vegetables - cauliflower -- carrots, -- peas, potatoes, -- french beans, etc. salt -- to taste

  13. 250 grams fried cashew nuts

  14. 1 small coconut

Instructions Jump to Ingredients ↑

  1. Preparation : Cut vegetables into bite-sized pieces. Wash and soak the rice and dal for 1 hour. Drain and half boil both of them separately. Drain and set aside. Fry the onion rings until golden. Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs ghee or cooking oil and fry all the uncooked vegetables for 5 minutes. Add the ground paste, garam masala, turmeric and salt. Cover tightly and leave until the vegetables are half cooked. Blend coconut milk, lime juice and a little saffron essence. Fry the coconut to a golden color and slice finely. Take a large greased vessel and arrange rice, dal, onions and vegetables in layers. Start and finish with a layer of rice. Pour coconut milk over the top. Cover tightly and cook over a very low flame until the rice is tender and dry. This can also be done in a slow oven. Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves.


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