Mixed Vegetables Layered Rice

INGREDIENTS

2 cups rice basmati
2 cups mixed vegetables sliced flat and
broad as per vegetables
(potato, onion, zucchini, ridge gourd,
bottle gourd, french beans,
carrots, cauliflower or capsicum as per
choice)
1 tomato chopped
2 tablespoon ghee (Clarified butter)
½ teaspoon dalchini (cinnamon) - lavang (clove)
powder
½ teaspoon garam masala
½ teaspoon turmeric powder
½ teaspoon dhania (coriander) powder
salt to taste
lemon juice to taste
½ teaspoon ginger-garlic grated or paste
2 tablespoon curds
1 teaspoon mixed cummin & mustard seeds
Method

METHOD

Boil rice till grains separate. Cool in a
big plate. Heat ghee (Clarified butter) 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)

INFO & TIPS

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