Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 240g / 8 1/2oz Uncooked long grain rice

  2. 3 Saffron

  3. 2 Onions - sliced

  4. 12 Cashew nuts - broken in two

  5. 2 tablespoons 30ml Raisins

  6. 3 Tomatoes - finely chopped

  7. 1/4 cup 59ml Yogurt

  8. 1 1/2 cups 355ml Mixed boiled vegetables -

  9. 1 tablespoon 15ml Chopped coriander

  10. 3 tablespoons 45ml Chopped mint leaves A little milk

  11. 4 tablespoons 60ml Ghee

  12. 2 tablespoons 30ml Butter Salt - to taste To Be Ground Into A Paste

  13. 6 Garlic

  14. 1 Ginger - (1 inch)

  15. 3 Cardamoms

  16. 4 Green chiles

  17. 3 Cloves

  18. 1 tablespoon 15ml Poppy seeds

  19. 2 Cinnamon

  20. 1 tablespoon 15ml Coriander powder

  21. 1/2 teaspoon 2 1/2ml Turmeric powder

  22. 1/2 teaspoon 2 1/2ml Chile powder

  23. 2 Onions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 cashew nuts 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 yogurt and fry until liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while. Grease a baking dish. Spread a 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 400F for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes.

Comments

882,796
Send feedback