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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups long grained rice (basmati)

  2. 2 tbsp ghee

  3. 25 mm (1") piece cinnamon (dalchini)

  4. 3 cardamoms (elaichi)

  5. 2 cloves (laung / lavang)

  6. 1 bayleaf (tejpatta)

  7. 1 tsp cumin seeds (jeera)

  8. 1 tsp ginger-garlic (adrak-lehsun) paste

  9. 1 tsp finely chopped green chillies

  10. 1/2 cup sliced onions

  11. 3/4 cup chopped tomatoes

  12. 1 tsp chilli powder

  13. 1 tsp coriander (dhania) powder

  14. salt to taste

  15. 1/4 tsp turmeric powder (haldi)

  16. 1 cup chopped mixed vegetables

  17. cauliflower , french beans , potato etc.)

  18. 1/4 cup green peas

  19. oil for greasing

  20. 1 tbsp finely chopped coriander (dhania)

  21. 1 tbsp finely chopped mint leaves (phudina)

  22. 1 tsp lemon juice

Instructions Jump to Ingredients ↑

  1. Clean, wash and soak the rice for approx.

  2. minutes. Drain and keep aside.

  3. Boil 4 cups of water, add the rice and cook till the rice is 80% done. Each grain of rice should be separate. Drain and discard the water. Keep the rice aside.

  4. Heat the ghee in deep pan and add the cinnamon, cardamoms, cloves, bayleaf and cumin seeds.

  5. When the cumin seeds crackle, add the ginger-garlic paste, green chillies and onions and sauté for 2 to 3 minutes or till the onions turn golden.

  6. Add the tomatoes and again sauté for 2 to 3 minutes.

  7. Add the chilli powder, coriander powder, turmeric powder and salt and mix well.

  8. Add the mixed vegetables and green peas, mix well and sauté till the vegetables are half cooked.

  9. Spread this vegetable mixture evenly at the bottom of 200 mm. (8") a greased baking dish.

  10. Sprinkle the coriander, mint leaves and lemon juice over it.

  11. Finally spread the rice in an even layer, cover with an aluminum foil and bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes.

  12. Serve hot.

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