IngredientS:
Basmati Rice..........600 gms.
Peas, ................100 gms.
Potatoes, ............100 gms.
Carrots...............100 gms.
Spinach, .............100 gms.
Ffrench beans ........100 gms.
Cauliflower...........100 gms.
Almonds n Cashewnuts..25 gms. each
Green chili,
Garlic n Ginger paste...1 tbsp
Salt ....................to taste
Ggaram masala........... to taste
Red chilli powder...........2/2.5 tsp
Turmeric powder...........1 tsp
Curd, about............... 2 tsp
lemon juice...........1/2 cup
Powder yellow colour (optional)...........1 tsp
Cloves, Bay Leafe, Cinnamon ........2 medium sized
Milk .......................1/2 cup
Ghee or oil................1/2 cup
Method:
1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
2. Fry almond and cashew nut till little brown.
3. Heat ghee in a handi, and fry the onions till golden brown.
4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chili powder & fry with onions for 2 3 mints. Add the nuts & tomato puree & fry for 4 5 mints on medium flame.
5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
6. Optional Add color to the rice and toss the rice a little.
7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
9. Keep it covered for approx. 5-6 mints. So that the aroma stays.
10. Serve hot.
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