INGREDIENTS:
- 1 cup basmati rice -soaked for 15 minutes and drained well.
- 1 cup curd- well beaten
- 2 tablesoons Ghee
- 1 medium sized potato
- 1 medium sized tomato
- 1/4 cup chopped pineapples
- Spices- 1 bayleaf , 3cardamoms, 3 cloves and a small piece of cinnamon
- 1/4 cup Paneer
- 1 cup of mixed vegetables- Green peas, carrots, beans, capsicum.
- For the masala:
- 4 red chillies
- 1 green chilly
- 1 small piece ginger
- 4 garlic pods
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1 spoon- chopped Coriander leaves and mint leaves
- Salt-To taste
- Garnish- cashews and raisins. 1/4 cup coriander leaves.
Step 1:
In a pan heat one spoon ghee- Saute the cubed potatoes till it is golden brown. Remove it and drain with tissue paper. In the remaining ghee saute the paneer pieces till it turns golden brown . Remove it and drain well. Add the Cashews and Raisins to the same ghee and saute till cashews turn light brown and Raisins puffs up. Remove and keep aside for the final garnishing.
Step2:
Masala for the rice- Powder the red chilly, coriander seeds and cumin seeds. Mix chopped green chilly , minced ginger, garlic , coriander leaves and ,mint leaves.grind well without adding water. This is the masala paste for the rice.
Step 3:
In a heavy bottomed pan, heat ghee/oil Add bayleaf and the spices mentioned above. Saute till the aroma comes. Add the mixed vegetables and saute well. Add the rice and the masala paste and mix well. Add tomato pieces and saute well till its raw smell goes and it gets mixed with the rest of the ingredients. Add curd and mix well.Add a pinch of sugar. Transfer the mixture to a rice cooker . Add 2 1/2 cups water and cook well. When the rice and vegetables are completely cooked add the sauted potatoes , paneer and the chopped pineapples to it and mix well.
Step 4:
Tranfer the prepared rice dish to the serving dish. Garnish with corainder leaves,cashews and raisins. Serve hot with raitha and pappad.
No comments:
Post a Comment