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Ingredientes
- 2 c. Rice basmati
- 2 c. Mixed vegetables sliced flat and broad as, (potato, onion, per vegetables, zucchini, ridge gourd, bottle gourd, french beans, carrots, cauliflower or possibly capsicum as per choice)
- 1 x Tomato minced
- 2 Tbsp. Ghee
- 1/2 tsp Dalchini, (cinnamon) - lavang (clove) pwdr
- 1/2 tsp Garam masala
- 1/2 tsp Turmeric pwdr
- 1/2 tsp Dhania pwdr
- Â Â Salt to taste
- Â Â Lemon juice to taste
- 1/2 tsp Ginger-garlic grated or possibly paste
- 2 Tbsp. Curds
- 1 tsp Mixed cummin & mustard seeds
Direcciones
- Boil rice until grains separate.
- Cold in a big plate.
- Heat ghee in a heavy saucepan.
- Add in cummin/mustard seeds, ginger-garlic paste and cinnamon/clove pwdr.
- Fry for a minute. Add in all remaining masalas, and tomato, fry for another minute.Add in all vegetables and curds, cover and cook until 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 proportionately. Save 1 Tbsp. for topping.
- Add in the remaining rice and press down as before.
- Spread the Tbsp. leftover masala in the centre of the rice. Cover with foil.
- Bake for 15 min before serving.
- Garnish with coriander and french fries (optional)
