Rice cooked with variety of spices that generates a divine aroma.
Cooking Time: 45 mins
- 50 g Cashew nuts
- 50 g Almonds
- 4 tsp Rose Water
- 4 Green Chilies
- 350 g Basmati Rice
- 30 g Ginger
- 25 g Raisins
- 200 g Potatoes
- 200 g Carrots
- 20 g Garlic
- 2 tbsp Milk
- 120 g Ghee
- 100 g Onions
- 1/3 cup Mint (Pudina leaves)
- 1/3 cup Coriander Leaves
- 1/2 tsp Turmeric Powder
- 1 tsp Saffron
- 1 tsp Red Chili Powder
- 1 cup Curd
- Wash the basmati rice and soak it for twenty minutes in water.
- Mix salt and whole garam masala to the soaked rice.
- Boil the rice until it is cooked.
- Chop carrots, onions, potatoes, coriander, mint leaves and carrots and green chilies
- Dice ginger and garlic finely.
- Soak almonds and keep them aside.
- Whisk curd and separate the curd into equal halves.
- Mix the diluted saffron (in milk) into one half of the curd.
- In a pan heat ghee along with whole garam masala and allow it to splutter.
- Mix onions, sauté until golden brown.
- Add garlic ginger and chopped chillies.
- Mix chopped vegetables along with red chilli powder and turmeric powder.
- Add the remaining curd with a little water and boil till the chopped vegetables are cooked.
- Mix dry fruits after the vegetables are cooked.
- Add coriander, mint and the soaked saffron to the cooked vegetables in a pan.
- Lay half of the rice over the cooked vegetables and spread saffron –curd over it.
- Repeat the same with the remaining rice
- Place chopped mint and coriander over the rice.
- Tie the handi with a wet cloth and cover up with a lid.
- Place the handi in a preheated oven for fifteen minutes.
- Serve hot with curry.