Potatoes 3
medium, cut into finger and soaked in salt water
Green peas 1
cup
Carrots 2
medium cut into circles
Cauliflower 1
(flowerets separated)
Eggs 2
(boiled)
Fresh green
beans 125 gms (cut into tiny pieces)
Ginger and
garlic paste 1 tbsp
Lemons 2
Onions 2
medium size, thinly sliced
Black pepper 1/4
tsp
Cumin seeds 1/4
tsp
Cloves 1/4 tsp
Bay leaf 1
Cardamoms (ilaichi)
5
Cinnamon 1
inch stick
Basmati rice 1
kg
Salt to taste
Yogurt 1/2 cup
Dalda or your
choice of cooking oil 1 1/2 cup
Heat a
little in a pan and fry all the vegetables separately. Then
fry the sliced onions till golden brown. Take out half of
the fried onions from pan and leave half in the pan. Now add
yogurt, ginger and garlic paste, the fried vegetables and
the garam masala (spices) to the same pan. Also squeeze
lemon juice on it and let it cook on low heat.
Put the
rice in a sieve and wash thoroughly. In another pan boil
water. Add the washed rice, vinegar and garam masala
(spices) and boil. Let it cook for about 12 minutes so that
it is parboiled. Drain and keep aside. Place a layer of rice
in a large pan (the same one you used for boiling the rice),
then put a layer of the vegetable mixture and again put a
layer of the remaining rice. Sprinkle fried onions and
sliced boiled eggs on the rice.
Put the
pan on a heated griddle (tava). Cover with a tight lid. Do
not stir. Allow cooking for another 20 minutes on very low
heat. Once the dish is cooked, leave it covered for a few
minutes. Then remove the lid, fluff up the rice with a fork
and serve hot.
