Ingredients:
Basmati Rice - 2 cup
Onion - 1 (thin slices)
Tomato - 2 (fine chop)
Green Chilly - 2 (slit)
Ginger garlic paste - 2 tbsp
Carrots - 1 (fine chop)
Beans - 5 (fine chop)
Peas - 1/2 cup
Turmeric powder - a pinch
Briyani masala - 2 1/2 tbsp
Garam masala - 1 tsp
Curd - 1/2 cup
Bay Leaf -1
Cinnamom stick - small piece
Green Elaichi - 3
Cloves - 3
Coriander Leaves - 1/2 c cup (fine chop)
Mint Leaves - 1/2 cup (fine chop)
Saffron strands - a pinch
Warm milk - 1/4 cup
Cashews - 15-20
Coconut - 1 cup(grated)
Salt, Oil, Ghee - As reqd
Method:
- Soak cashews (15) in water for a while.
- Strain water and add cashews and blend to a fine paste and set aside.
- Boil 2 cups of water and add rice to it.
- Boil for few mins (3-4), till 3/4th done and strain and set aside.
- Heat ghee and oil in pan.
- Add in garam spice and saute.
- Then add onions and saute.
- Add in slit green chillies and ginger garlic paste and saute.
- Add in tomatoes and cook till oil oozes.
- Add in all veggies and mix up.
- Cover and cook till all veggies are cooked.
- Add in briyani masala,garam masala and mix well.
- Add in curd and required salt and mix well.
- Now take a big bowl(OTG Safe) and place the masala in it.
- Lay half of rice over the masala.
- Sprinkle some coriander and mint leaves.
- Drizzle some saffron milk.
- Now spread the other half of masala.
- Lay the rest of rice and spread.
- Sprinkle some coriander and mint leaves.
- Drizzle some saffron milk.
- Sprinkle some fried cashews.
- Cover and cook in OTG.
- Cook in preheated oven(OTG) at 150°C for 20-25 mins.
- Once done drizzle some ghee and mix and serve with raita.
Note:
- While boiling water you can add half salt and garam spices.
- In that case add salt in masala accordingly and skip garam spices in masala.
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