Rice cooked with variety of spices that generates a divine aroma.

Cooking Time: 45 mins

Serves: 4

Ingredients

• Salt
• 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

Method

• 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.

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