Mixed Vegetables Layered Rice

Recipe Ingredients

2 cups	320g / 11oz	Rice basmati
2 cups	320g / 11oz	Mixed vegetables sliced flat and broad as - (potato, onion, per vegetables zucchini, ridge gourd, bottle gourd, french beans, carrots, cauliflower or capsicum as per choice)
1		Tomato chopped
2 tablespoons	30ml	Ghee
1/2 teaspoon	2.5ml	Dalchini - (cinnamon) - lavang (clove) powder
1/2 teaspoon	2.5ml	Garam masala
1/2 teaspoon	2.5ml	Turmeric powder
1/2 teaspoon	2.5ml	Dhania powder
		Salt to taste
		Lemon juice to taste
1/2 teaspoon	2.5ml	Ginger-garlic grated or paste
2 tablespoons	30ml	Curds
1 teaspoon	5ml	Mixed cummin & mustard seeds

Recipe Instructions

Boil rice till grains separate.

Cool in a big plate.

Heat ghee in a heavy saucepan.

Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.

Fry for a minute. Add all other masalas, and tomato, fry for another

minute.Add all vegetables and curds, cover and cook till vegetable are

tender.

In a transparent casserole spread half the rice. Wet hand and press down

lightly.

Now transfer the vegetables onto the rice and spread evenly. Save 1

tablespoon for topping.

Add the remaining rice and press down as before.

Spread the tablespoon leftover masala in the centre of the rice. Cover

with foil.

Bake for 15 minutes before serving.

Garnish with coriander and french fries (optional)

Source:
Laxmi Hiremath in the San Francisco Chronicle, 6/24/92

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