Ingredients
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For marination
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1½ cups Carrot diced
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1½ cups Beans (1” long)
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2cups Cauliflower florets
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¾ tsp Turmeric
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2tsp Chilli powder
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2nos Cinnamon stick
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5 nos Cardamom
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2 tsp Shahi jeera
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1 tbsp Garlic paste
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1 tbsp Ginger paste
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½ tsp Mace
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½ tsp Cardamom powder
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2 nos Green chillies
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1 cup Mint leaves
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1½ cup Curd
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2cups Onion sliced
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1cup Oil
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to taste Salt
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For rice
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3 cups Rice basmati Boiled
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3 lts Water
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4-5 nos Cardamom
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2 nos Cinnamon stick
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2 tbsp Salt
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1 no Green chillies
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1 tbsp Oil
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1 tbsp Rose water
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½ tbsp (approx) Kewra water
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(dissolved in 2tbsp milk) – a pinch Saffron
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handful Mint leaves
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1 cup Green Peas
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handful Fried onions
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Leftover oil – 3 tbsp
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Dough - for sealing
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Water from Blanched Rice - 1 cup
Directions
Steps
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1
Done
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In a bowl mix all the ingredients under marination except for green peas, oil and onions. Keep it aside.In a deep pan heat oil and add onions. Brown the onions and then strain them removing the oil. Add the fried onions back to the pan along with 3tbsp of the strained oil. Keep the remaining oil on the side. Add the marinated veggies on to the onions and give a quick boil and cook for 4 mins. Turn off the heat and add the green peas. |
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2
Done
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Separately boil water add 1 tbsp of oil(leftover strained oil), cardamom, cinnamon, green chili, and salt. Boil for 5 mins and then strain the spices and chili. Add kewra and rose water. Now add the soaked and drained rice. Cook till rice is ¾ th cooked. Strain the rice and retain the water. |
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3
Done
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Spread the strained rice over the veggies and drizzle dissolved saffron, 1 cup of strained water(from rice), 3tbsp of oil(from fried onions), mint leaves and fried onions. Using the dough and a lid seal the top of the vessel. |
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4
Done
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Seal the vessel with dough and a tight-fitting lid. Cook on high heat for a minute, now lower the heat and cook on dum for 12-15min. Remove from heat and let it sit for 10 mins before opening the lid. Serve hot with raita. |
