Ingredients:
½
cup- Potatoes, cut in to big pieces
½ cup- Carrots, cut in to big pieces
½ cup- Carrots, cut in to big pieces
½
cup- Green peas
½
cup- Beans, cut in to big pieces
½
cup- Cauliflower, cut in to big pieces
2
cups- Basmati rice
2- Onion, sliced
3 Tomato, boiled and chopped
2 tsp. Ginger-Garlic paste
4- Green chilies
½ cup- Coriander leaves, chopped
2- Onion, sliced
3 Tomato, boiled and chopped
2 tsp. Ginger-Garlic paste
4- Green chilies
½ cup- Coriander leaves, chopped
4-
Cloves
4- Cardamom
2 inch- Cinnamon sticks
1 tsp. Cumin powder
1 tsp. Coriander powder
1 tsp. Chili powder
1 tsp. Garam masala powder
4- Cardamom
2 inch- Cinnamon sticks
1 tsp. Cumin powder
1 tsp. Coriander powder
1 tsp. Chili powder
1 tsp. Garam masala powder
¼
tsp. Turmeric powder
6 tbsp. Oil
2 tbsp. Ghee
10- Cashew nuts
6 tbsp. Oil
2 tbsp. Ghee
10- Cashew nuts
15-
Raisins
Salt
to taste
pinch of saffron, soaked in 1/4 cup warm milk
pinch of saffron, soaked in 1/4 cup warm milk
1.
Wash and Soak rice for 20 min, Cook rice with 3-1/2 cups of water and 1 tsp. of
salt
2. Heat oil in a heavy bottom pan.
3. Add 1/4 of the sliced onions and fry, till golden brown. Keep aside.
4. Heat up the remaining oil. Add rest of the sliced onions and fry, till it becomes soft.
5. Now add cloves, cardamom, cinnamon, green chilies, tomato, ginger-garlic paste, cumin powder, coriander powder, red chili powder, garam masala powder, turmeric powder, salt mix everything and cook on low flame for 5 minutes.
6. Then add chopped vegetables and half of the coriander leaves, cover and cook on low flame for 15 minutes or until vegetables are soft and turn off the stove. Keep aside.
7. In a same pan add a layer of half of the vegetable mixture, top it with rice, again add remaining vegetable mixture, and top it with remaining rice.
2. Heat oil in a heavy bottom pan.
3. Add 1/4 of the sliced onions and fry, till golden brown. Keep aside.
4. Heat up the remaining oil. Add rest of the sliced onions and fry, till it becomes soft.
5. Now add cloves, cardamom, cinnamon, green chilies, tomato, ginger-garlic paste, cumin powder, coriander powder, red chili powder, garam masala powder, turmeric powder, salt mix everything and cook on low flame for 5 minutes.
6. Then add chopped vegetables and half of the coriander leaves, cover and cook on low flame for 15 minutes or until vegetables are soft and turn off the stove. Keep aside.
7. In a same pan add a layer of half of the vegetable mixture, top it with rice, again add remaining vegetable mixture, and top it with remaining rice.
8.
Then add ghee, saffron milk, fried onion, cashew nuts, raisins and remaining
coriander leaves.
9. Cover with tight lid or foil, dum for about 15 minutes on low flame.
10. Done, serve hot.
9. Cover with tight lid or foil, dum for about 15 minutes on low flame.
10. Done, serve hot.