Recipe by arati
Famous Indian recipe.
Top Review by Dr. Jenny
We really enjoyed this recipe for dinner tonight. It was flavorful and a great way to use up veggies that are starting to get past their prime. For the veggies, we used French green beans, cauliflower, and even a poblano pepper that was going bad. I would definitely use this combination again. I used half and half instead of milk because that is what I had on hand. I only had 3/4 cup of half and half so I used coconut milk that I had open for the remaining 1/4 cup. This worked great. Also, I realized after already starting to make the recipe that I was out of cilantro. The recipe I am sure would be even better with it. I pan fried the panir as another reviewer suggested. We increased the amount of saffron a bit. I am putting this into my keeper file. Thanks!
for the rice
- 1 cup long-grain rice
- 1 clove (laung)
- 1 cinnamon stick (dalchini)
- 1 bay leaf (tejpatta)
- 1 cardamom (elaichi)
for the vegetable gravy
- 1 1⁄2 cups boiled mixed vegetables, cut into cubes (carrots, peas, cauliflower, French beans, potatoes)
- 1⁄4 cup panir, cut into cubes
- 1⁄2 teaspoon cumin seed (jeera)
- 3⁄4 cup onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 3 teaspoons chili powder
- 2 teaspoons coriander powder (dhania)
- 1⁄4 teaspoon turmeric powder (haldi)
- 1⁄2 teaspoon garam masala
- 1 cup tomatoes, chopped
- 1 cup milk
- 2 tablespoons oil
- 3 tablespoons curds
- 1⁄4 cup fresh coriander, chopped
- 3 saffron strands
- 2 tablespoons ghee
Directions See How It's Made
- For the rice.
- Clean, wash and soak the rice for approximately 15 minutes. Drain and keep aside.
- In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice.
- Cover and simmer till the rice is nearly cooked. Drain and keep aside.
- For the vegetable gravy.
- Heat the oil in a pan and add the cumin seeds.
- When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
- Add the chili powder, coriander powder, turmeric powder and garam masala and sauté for 2 to 3 minutes.
- Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
- Add the milk and continue to simmer for 5 to 7 minutes.
- Add the boiled vegetables and paneer and mix well.
- How to proceed.
- Combine the curds, coriander and saffron and mix well. In a deep vessel, arrange the vegetable gravy on the base. Top with the rice and spoon the curd mixture and ghee over the rice.
- Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes.