Mixed Vegetables Layered Rice |
Course : Indian
Serves: 1 |
|
| |
Ingredients:
2 cups rice basmati |
2 cups mixed vegetables sliced flat and broad (potato, onion, per vegetables: zucchini, ridge gourd, bottle gourd, french beans, carrots, cauliflower or capsicum as per choice) |
1 medium tomato chopped |
2 tablespoons ghee |
1/2 teaspoon dalchini -- (cinnamon) - lavang -- (clove) powder |
1/2 teaspoon garam masala |
1/2 teaspoon turmeric powder |
1/2 teaspoon dhania powder |
1 teaspoon salt to taste |
2 tablespoons lemon juice to taste |
1/2 teaspoon ginger-garlic grated or paste |
2 tablespoons curds |
1 teaspoon mixed cummin and mustard seeds |
|
| |
Preparation / Directions:
Boil rice till grains separate.
Cool in a big plate.
Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another
minute.Add all vegetables and curds, cover and cook till vegetable are
tender.
In a transparent casserole spread half the rice. Wet hand and press down
lightly.
Now transfer the vegetables onto the rice and spread evenly. Save 1
tablespoon for topping.
Add the remaining rice and press down as before.
Spread the tablespoon leftover masala in the centre of the rice. Cover
with foil.
Bake for 15 minutes before serving.
Garnish with coriander and french fries (optional)
|
|
|
|
|
|
