Ingredients:
• 1.5 cups – basmati rice, washed and soaked for 30 minutes
• 3 potatoes, peeled and sliced thinly
• 3 onions, sliced thinly
• 2 tbsp – coriander leaves, finely chopped
• 1 cup – Cauliflower florets
• 1 sweet potato, peeled and sliced thinly
• 2 tomatoes- sliced into rounds
• 1/2 cup – peas boiled
• 1 lemon, juice extracted
• 1/2 medium pomegranate, cleaned
• 1/4 cup – cashew nuts, halved
• 2 tbsp – Raisins
• 1 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala
• 1/8 tsp – Turmeric powder
• Salt to taste
• 1/2 cup – Curd
• 1/2 cup – Milk
• 1/2 tsp – Cumin seeds
• 4-5 pinches asafetida
• 2 bay leaves, broken into 3 each
• 2 Cardamom pod, semi crushed
• 3 Cloves
• 1/2 stick cinnamon, crushed fine
• 5-6 tbsp – Ghee or refined oil
• 2 slices bread, cut in croutons
• Grind together to a paste:
• 4 Green chillies
• 10-12 Garlic Cloves
• 1/2 piece Ginger
Method:
- Boil rice in plenty of water, with salt, bay leaves, cloves, cardamoms.
- Cook rice until just done, so that each grain is separated and still not raw. Drain water, spread in a plate.
- Dip raisins in hot water for 2-3 minutes, drain, keep aside.
- Sprinkle 1 tsp ghee and pomegranate seeds, peas and raisins on rice.
- Heat fat in a heavy pan, fry cashew nuts till light golden, drain, add to rice. Fry bread croutons, drain, add half to rice, keep the other half aside.
- In same hot fat, add vegetables one at a time, drain and keep aside.
- To the drained hot fat, add cumin and asafoetida, allow to splutter.
- Add ground paste, saute for a minute.
- Add curd, dry masalas, cinnamon, salt, and stir-fry till whiteness of curd is gone. Add vegetables and remaining croutons.
- Stir, add coriander, lemon juice and mix lightly. Keep aside.
- In a heavy bottomed deep handi, or similar container, smear some ghee or butter. Put one layer of rice, top with a layer of veggie mixture, followed by a layer of tomato slices. Repeat till all rice, mixture, tomatoes are used up. End with a top layer of rice.
- Sprinkle milk evenly over the handi contents.
- Cover, seal, and cook on very low fire for 5-7 minutes.
- Serve piping hot as a rice dish for a dinner course.
Recipe courtesy of Saroj Kering