Mixed Vegetables Layered Rice


September 15, 2014

With the fasting period upon us, maybe this recipe will help you get through the difficult choice of what to cook.

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 tbsp ghee
1/2 tsp dalchini (cinnamon) – lavang (clove) powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp dhania powder
salt to taste
lemon juice to taste
1/2 tsp ginger-garlic grated or paste
2 tbsp curds
1 tsp mixed cummin & mustard seeds

Method

Boil rice till grains separate. Cool in a big plate. Heat ghee 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 tbsp for
topping.

Add the remaining rice and press down as before. Spread the tbsp. leftover
masala in the centre of the rice. Cover with foil.
Bake for 15 minutes before serving. Garnish with coriander and french fries (optional)

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