- 1 cup rice (chawal)
- 2 pinches of saffron (kesar) strands
- 2 onions, sliced
- 2 tbsp broken cashewnuts (kaju)
- 2 tbsp raisins (kismis)
- 3 tomatoes, finely chopped
- 2 capsicums, sliced
- 1 1/2 cups mixed boiled vegetables
- 1 tbsp chopped coriander (dhania)
- a little milk
- 4 tbsp ghee
- salt to taste
To be ground into a paste
- 6 cloves of garlic (lehsun)
- 25 mm. piece ginger (adrak)
- 3 cardamoms (elaichi)
- 4 green chillies
- 3 cloves (laung / lavang)
- 1 tbsp poppy seeds (khus-khus)
- 2 sticks cinnamon (dalchini)
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp chilli powder
- 2 onions
- 6 mint leaves (phudina)
- 2 tbsp ghee
- You can take cauliflower, carrots, potatoes, green peas as the mixed vegetables.
- Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
- Warm the saffron in a small vessel, add a little water and rub until it dissolves.
- Add the saffron liquid and salt to the cooked rice. Mix well.
- Heat the ghee and fry the onions until brown. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for decoration.
- In the same ghee, add the paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. If you like, sprinkle a little water. Add the boiled vegetables and coriander and cook for a while.
How to proceed
- Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice.
- Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes.
- Just before serving, turn upside down on a serving plate, garnish with fried onions, cashewnuts and raisins and serve hot.
Shared by: Kajal Patel- firstname.lastname@example.org