Step 1
Boil
rice 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 Wonderchef
Granite Wokm with Lid. Add the remaining green cardamoms, cloves, black
cardamom and cinnamon along with bay leaf and caraway seeds and roast.
Add onions, carrot, French beans, cauliflower florets and green peas.
Step 2
Sprinkle
salt, cover and cook on medium heat for two minutes. Add ginger-garlic
paste mixed with a little water and stir. Cover and cook for two
minutes. Add turmeric powder, red chilli powder and coriander powder and
cook.Whisk yogurt with rose water and saffron. Add a little water or
milk and whisk well. Add tomato puree to the vegetables along with half
teaspoon garam masala powder and mix well. Simmer for two minutes. Take a
microwave safe deep bowl.
Step 3
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. Serve hot.
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