Why recepie famous for?
It has ample amounts of vitamin A, iron and calcium, and is filling enough to be a one-dish meal as it is prepared with brown rice. Authentic recipes involve preparing the gravy and rice separately, followed by layering and baking them. However, to reduce the oil content, we have used more gravy than brown rice and cooked them all together.
Ingredients
For The Rice
1/2 cup brown rice (chawal) , soaked for 2 hours and drained
1 clove (laung / lavang)
1 stick of cinnamon (dalchini)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
salt to taste
For The Vegetable Gravy
2 cups chopped and boiled mixed vegetables ( french beans , carrot and green peas)
1 tsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/2 tsp biryani masala
1 cup chopped tomatoes
1/2 cup low fat milk
salt to taste
Instructions
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 minutes.
Add the chilli powder, coriander powder, turmeric powder, garam masala, biryani masala and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the chopped tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Add the milk, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
Add the boiled vegetables, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
How to proceed
Combine he vegetable gravy and the rice in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Serve hot.
leave comments