Why recepie famous for?
A delicious blend of spices and rice. . Worth a try!
Ingredients
500 gms long grained rice (basmati)150 gms ghee
4 black cardamoms (badi elaichi)
2 tsp caraway seeds (shahjeera)
3 bayleaves (tejpatta)
2 cinnamon (dalchini) sticks)
2 cloves (laung / lavang)
1 tsp mace (javantri)
1 cup chopped carrot
1 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped green capsicum
1 cup chopped cauliflower
1 cup chopped tomatoes
1/2 cup green peas
salt to taste
1 cup fried cashewnuts (kaju)
2 tbsp raisins (kismis)
a pinch of saffron (kesar) strands , dissolved in a tsp of milk
Instructions
Pressure cook the rice along with 3 cups water for 3 whistle.Allow the stem to escape before opening the lid.
Cool and divide into 2 equal portion and keep aside.
Heat a kadhai, add 100 gm of ghee, add the caraway seeds, bay leaves, mace, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.
Add the vegetable and salt, mix well and saute on a medium flame for 2 minutes.
Remove from the flame, cool and divide this mixture into two equal portions and keep aside.
In another broad pan, spread a portion of rice and spread a layer of masala on top.
Spread the rice again on top of the masala and spread the pour the remaining ghee, cashewnuts, raisin and saffron mixture evenly on the top.
Cover and cook on a very slow flame for 15 minutes.
Serve hot.
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