For the rice
1 1/2 teacups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 teacups milk
1 1/2 teacups water
2 1/2 teaspoons salt
For the gravy
1 teacup chick peas (Kabuli chana)
1 pinch soda-bi-carb
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teacup fresh curds
1 teacup chopped tomatoes
2 chopped potatoes
3 chopped green chillies
3 tablespoons ghee
salt to taste
For the baking
2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 teacup milk with a dash of saffron
For the rice
1 1/2 teacups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 teacups milk
1 1/2 teacups water
2 1/2 teaspoons salt
For the gravy
1 teacup chick peas (Kabuli chana)
1 pinch soda-bi-carb
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teacup fresh curds
1 teacup chopped tomatoes
2 chopped potatoes
3 chopped green chillies
3 tablespoons ghee
salt to taste
For the baking
2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chilli
2 tablespoons fried onions
1/4 teacup milk with a dash of saffron
For the rice
For the gravy
Soak the chick peas overnight. Next day, boil with a little water and the soda bi-carb. Drain. Heat the ghee, add the ginger and garlic pastes and fry for a while. Add the chilli powder and the turmeric (in a little water) and fry for 1 minute. Add the curds, tomatoes, potatoes and green chillies and stir for a while. Add the chick peas and salt.
To the cooked rice, add the coriander, mint, green chillies and fried onions. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. When baked, turn upside down in a serving dish and serve hot.
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