Boil rice (basmati 11/2 cups) in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside.
Heat a non-stick pan. Add the remaining green cardamoms, 10 cloves, lack cardamom and 1″ cinnamon along with 1 bay leaf and 1/2 teaspoon caraway seeds and roast. Add onions – 2 medium sized – diced, carrot – 1/2″ pieces – 2, French beans – 1/2″ pieces – 2, 10-12 cauliflower florets and 1 cup – green peas.
Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste (11/2) table spoons, mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder – 1tsp, red chilli powder – i tbspn and coriander powder – 1 tbspn and cook.
Whisk yogurt-1/2 cup with rose water-1/2 tspn and saffron – few strands. Add a little water or milk and whisk well. Add tomato puree – 1 cup to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.
Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes.
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