Cook Time: 20 minutes
Serves: 4-5
Ingredients:
Basmati Rice: 2 cups
Soy chunks/nuggets: 1.5 cups
Onions : 1+1 (fried)
Green chilies: 4 slit
Ginger garlic paste: 1 tbsp
Carrot: 2 medium sliced in circles
Coriander leaves : 1 bunch
Capsicum/Green peppers: 1/2 sliced
Yogurt/Dahi : 2 tbsp
Garam masala: 2 tsp
Cashews: 1/4 cup
Salt to taste
Corn starch: 1/2 tsp
Saffron: a pinch
Milk : 2 tbsp
To temper (Dry Spices):
Cloves/lavang: 5
Elachi/Cardamom: 2
Bay leaves: 2
Shahi jeera : 1/2 tsp
Star anise: 1
Mace : 1
Cinnamon : 2" stick
Cashews : 1 tbsp
Ghee : 3 tbsp
Method:
Soak rice for 40-45 minutes.
Boil 4 cups of water in a pan and add the soy chunks. Cook for 5 minutes. Drain the water. Let it cool and squeeze the water.
Heat ghee in a pan and sauté the dry spices for 2 minutes. Add green chilies and onions and sauté till the onions turn translucent. Add Ginger garlic paste and sauté for 30 seconds. Add 1/2 of the coriander leaves, soy chunks and sauté for 2 minutes. Add all the veggies and sauté for 3 minutes. Add salt, garam masala and mix well. Add yogurt mix well and put the lid on. Cook for 3 minutes. Take the lid off and cook for 1 minute. Turn off the stove.
Soak saffron in warm milk.
Boil 12-14 cups of water with 4cloves, 1 bay leaf, 1" cinnamon stick, salt and 1 tsp ghee. Add soaked rice and cook for 5-6 minutes and drain.
Add 1/2 tbsp of corn starch to the onions and deep fry them. Fry the cashews too.
Take a deep flat pan, take half of the rice and nicely lay it. Take the masala and layer over the rice. Add half of the fried onions, coriander leaves and cashews. Now add the saffron milk gently in rest of the rice and layer that rice over on top. Garnish with the rest of the fried onions, cashews and coriander leaves.
Serve hot with gravy, curry or raita.
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