Cooking Time : 40 MinutesIngredients : | Basmati Raice | 1/2 Kg | | Peas | 1 cup | | Potatoes | 2 | | Brinjal | 2 small cut into 4 pieces | | Cauliflower | 7-8 smal florets/Pieces | | Onion | 3 Medium | | Ginger Paste | 1/2 Tbsp | | Garlic Paste | 1 Tbsp | | Green Chillies | 5-6 ground to paste | | Haldi | 1/4 tsp | | Caraway Seeds | 1/2 Tsp | | Cloves (Laung) | 4 | | Green Cardamoms | 2 | | Yougurt | 1/2 cup | | Fresh green Coriander | 2 Tbsp | | Mint Leaves | 3-4 | | Green chillies | 3 Chopped | | Ghee | 2 Tbsp | | Lemon Juice | of 1-2 Lemons | | Oil | For Frying | | Salt | To Taste |
Method : - Parboil rice and set aside.
- Heat oil and fry all the vegetable till half done. Fry one vegetable at a time.
- Heat ghee in a karahi and add caraway seeds, cloves, and cardamom to the ghee.
- When there shade darkens add chopped onions and fry till golden brown.
- Now add ginger, garlic and green chilli paste.
- Add turmeric powder and fry a little.
- Now add vegetables and the yougurt. Cook for 5-10 minutes or till done.
- grease a heavy bottom pan and spread a layer of cooked rice. Now spread vegetable and then cover with a layer of rice.
- Sprinkle chopped green chillies and coriander leaves on it.
- Add lemon juice, cover and cook on slow fire till done.
- Serve steaming hot.
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