IngredientsRice basmati – 2 cups Mixed vegetables sliced flat and broad as per vegetables – 2 cups (potato, onion, zucchini, ridge gourd, bottle gourd, french beans, carrots, cauliflower or capsicum as per choice) Tomato chopped – 1 Ghee – 2 tbsp Dalchini (cinnamon) powder – ½ tbsp Lavang (clove) powder – ½ tbsp Garam masala – ½ tbsp Turmeric powder – ½ tbsp coriander powder – ½ tbsp Salt – as required Lemon juice – as required Ginger-Garlic grated or paste – ½ tbsp Curd – 2 tbsp Mixed Cumin & Mustard seeds – ½ tsp
Boil rice till grains separate. Cool down in a big plate. Heat ghee in a heavy saucepan. Add cumin/mustard seeds, ginger-garlic paste and cinnamon/clove powder. Fry for a minute. Add all other masalas, and tomato, fry for another minute. Add all vegetables and curds, cover and cook till vegetable are tender. In a transparent casserole spread half the rice. Wet hand and press down lightly. Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for topping. Add the remaining rice and press down as before. Spread the tbsp. leftover masala in the centre of the rice. Cover with foil. Bake for 15 minutes before serving. Garnish with coriander and french fries.