Preparation
Drain the soaked rice.
Boil the 7 cups of water and then add the rice.
Cook the rice till it is about 3/4th done and drain it.
Sprinkle some saffron on the rice, cover, and keep aside.
In a pan heat the oil and fry the whole spices until its starts to smell.
Add the chopped vegetables and sauté for about 1-2 minutes.
Add all the dry spice powders, sauté for 2 minutes and keep stirring.
Add the yogurt and stir, add water and salt.
Cover the pan and cook till the vegetables are done.
Preheat the oven to 180 or 190 degrees C.
Grease the baking dish with oil or ghee.
Make a layer of rice at the base and sprinkle some of the chopped mint and coriander leaves.
Sprinkle some of the saffron dissolved in milk and layer with the vegetable curry.
Sprinkle the mint, coriander, and saffron dissolved milk again and create 2 or 3 layers similarly.
Cover tightly with aluminum foil and bake for 30-35 minutes.
Garnish with roasted or fried cashews, almonds, and raisins along with some chopped mint leaves.
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