|
Ingredients
|
Quantity
|
|
Rice
|
2 cups
|
|
Cauliflower – cut into flowerets
|
100gms
|
|
Peas – shelled
|
100gms
|
|
Onions – sliced
|
2
|
|
Large potato
|
1
|
|
Yoghurt
|
½ cup
|
|
Milk
|
1 cup
|
|
Garlic loves
|
1
|
|
Ginger
|
2’
|
|
Chilli powder
|
1 tsp
|
|
Coriander seeds
|
½ tsp
|
|
Turmeric powder
|
½ tsp
|
|
Salt
|
to taste
|
|
For the
garlic chutney:
(grind together to a fine paste)
|
|
|
Garlic
|
1 pod
|
|
Red chillies
|
8
|
|
Cumin seeds
|
1 tsp
|
|
Salt
|
to taste
|
|
For the
green chutney:
(grind together to a fine paste)
|
|
|
Green chillies
|
4
|
|
Cilantro
|
1 bunch
|
|
Ginger (3 cm)
|
1 piece
|
|
Lime juice of
|
1
|
|
Cumin seeds
|
½ tsp
|
|
Salt
|
to taste
|
This rice dish sans gravy is not as spicy as the traditional
biryani.
Grind garlic, ginger, chilli powder, coriander seeds, turmeric
powder and salt to a fine paste. Set aside.
Wash the rice and soak for two hours.
Heat the ghee and fry the ginger garlic paste until the ghee
separates.
Add yogurt and keep stirring for 10 minutes. Add the cauliflower
flowerettes and green peas and stir well.
Cover the pan with a shallow, close fitting plate filled with
water. Cook on a low flame for eight minutes and set aside.
Peel and slice the potato into thick sections.
Heat ghee and fry until done. Drain and sprinkle with a little
salt and set aside.
Brown onions in ghee, drain and set aside.
Boil sufficient water and cook the rice in it until three-fourths
done. Pour a tablespoon of ghee over it, cover and set aside.
Take a deep mould, like jelly mould or use a pressure cooker. Put
a layer of plain rice in it. Over it put a layer of cauliflower and green peas
and top it with another layer of red garlic chutney, topped with fried potatoes
followed by a layer of white rice.
Repeat the layers in the same sequence ending with the layer of
white rice. Sprinkle milk over the rice. Place the vessel or mould over a
thick-bottomed tava and cook on low heat for 15 to 20 minutes until the rice is
done.
Remove from the heat and very gently unmould the rice on a plate
or a tray taking care to see that the layers are intact. Serve hot.
