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Categories:
rice rice saffron milk mint salt gravy vegetables bay leaves peppercorns tomatoes chili powder Coriander cumin powder asafoetida powder ground nutmeg tomato sauce cornflour milk cream kasuri methi sugar oil salt
Viewed: 33 - Published at: 9 years agoIngredients
- for the rice
- 3 cups cooked long-grain rice
- 1/2 teaspoon saffron (kesar)
- 2 tablespoons milk
- 4 tablespoons finely chopped mint leaves (phudina)
- salt
- for the gravy
- 1 cup mixed boiled vegetables (cauliflower florets, peas, french beans)
- 2 bay leaves (tejpatta)
- 4 peppercorns
- 4 cloves (laung or lavang)
- 2 cups chopped tomatoes
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 teaspoon cumin powder
- 1/4 teaspoon asafoetida powder (hing)
- 1/4 teaspoon ground nutmeg (jaiphal)
- 1/4 cup tomato sauce
- 1/2 teaspoon cornflour, mixed with
- 1/2 cup milk
- 1/4 cup cream
- 2 teaspoons kasuri methi (dried fenugreek leaves)
- 1/2 teaspoon sugar
- 2 tablespoons oil
- salt
Method
- For the rice.
- Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
- Mix in the rice, chopped mint leaves and salt and keep aside.
- For the gravy.
- Heat the oil in a pan add bay leaves, peppercorns and cloves to it.
- Add the chopped tomatoes, chili powder, coriander-cumin seed powder, asafetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
- Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
- Mix the vegetables in the gravy and keep aside.
- How to proceed.
- Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
- On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
- Cook on a slow flame for 20 to 25 minutes. Serve hot.
