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  • Mixed Vegetables Layered Rice

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    Mixed Vegetables Layered Rice
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 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
    •     Salt to taste
    •     Lemon juice to taste
    • 1/2 tsp Ginger-garlic grated or possibly paste
    • 2 Tbsp. Curds
    • 1 tsp Mixed cummin & mustard seeds

    Directions

    1. Boil rice until grains separate.
    2. Cold in a big plate.
    3. Heat ghee in a heavy saucepan.
    4. Add in cummin/mustard seeds, ginger-garlic paste and cinnamon/clove pwdr.
    5. 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.
    6. In a transparent casserole spread half the rice. Wet hand and press down lightly.
    7. Now transfer the vegetables onto the rice and spread proportionately. Save 1 Tbsp. for topping.
    8. Add in the remaining rice and press down as before.
    9. Spread the Tbsp. leftover masala in the centre of the rice. Cover with foil.
    10. Bake for 15 min before serving.
    11. Garnish with coriander and french fries (optional)

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