Jayhind Rice Traders

Today's best news should be that Himalayas have started to be visible from Jalandhar ( distance of maybe 200 to 300 Kms). The elders says that they are seeing this after a generation.

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Jalandhar residents have a view of snow-capped mountains Read story here: https://tinyurl.com/snoxt9d The Jalandhar residents woke up to a phenomenon, which most people said, that they saw it for the first time in ...

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Wishing you prosperous 2019-2020 and all the following years.

ENJOY... :-) AND SHARE WITH YOUR LOVED ONES
MEXICAN RICE

Ingredients:

1 Tablespoon Olive Oil
2 Cloves Garlic, Minced
1 Onion, Diced
1 1/2 cups LONG GRAIN DOUBLE ELEPHANT BRAND BASMATI RICE
1 Can Baked Beans in Tomato Sauce
1 1/2 cups Vegetable Broth
1 cup Corn Kernels
1/2 Cup Diced Carrots
1/2 Cup Frozen Peas
1/4 Teaspoon Chili Powder
1/4 Teaspoon Cumin
Salt and Freshly Ground Black Pepper, to taste
2 Tomatoes, diced
2 Tablespoons Chopped Fresh Cilantro Leaves
(Optional)

Directions:

Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in Double Elephnant Brand Long Grain Basmati Rice until toasted, about 2 minutes.
Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes.
Serve immediately, garnished with cilantro, if desired.

ENJOY.... :-) AND SHARE WITH YOUR LOVED ONES
Hyderabadi Veg Biryani Recipe

prep time 45 minutes
cook time 45 minutes
total time 1 hour 30 minutes
servings 5

300 Grams DOUBLE ELEPHANT LONG GRAIN BASMATI RICE
1 cup water for soaking rice
150 grams cauliflower OR 1.5 cups medium cauliflower florets
90 to 100 grams potatoes OR 2 medium potatoes or ¾ to 1 cup chopped potatoes
90 to 100 grams carrots OR 1 medium to large carrot or ½ cup chopped carrots
50 grams french beans OR 11 to 12 french beans or ¼ cup chopped french beans
8 to 10 white button mushrooms, sliced or chopped, (optional)
1 small to medium green bell pepper OR 40 to 60 grams capsicum or ¼ to ⅓ cup chopped bell pepper (optional)
½ cup green peas, fresh or frozen
115 grams onion OR 1 large onion or 1 heaped cup thinly sliced onions
10 grams ginger OR 2 pieces of 2 inch ginger or 1.5 tablespoons finely chopped ginger or 1 tablespoon ginger paste
5 grams garlic OR 10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic or ½ tablespoon garlic paste
2 green chilies, slit or sliced

for cooking biryani rice:

3 green cardamoms (hari elaichi or choti elaichi)
1 black cardamom (badi elaichi)
3 cloves (laung, lavang)
1 inch cinnamon (dalchini)
1 tej patta (indian bay leaf)
2 single mace strands (javitri)
5 cups water
½ teaspoon salt or add as per taste

for veg biryani gravy:

3 tablespoons ghee, can use 3 tablespoons oil instead of ghee
1 teaspoon shah jeera (caraway seeds)
1 tej patta (indian bay leaf)
3 green cardamoms (hari elaichi or choti elaichi)
1 black cardamon (badi elaichi)
1 inch cinnamon (dalchini)
1 cup fresh whisked curd or 200 grams (dahi, yogurt)
½ teaspoon turmeric powder (haldi)
1 teaspoon red chilli powder (lal mirch powder)
½ cup water for pressure cooking and ¾ cup water if cooking in a pot
2 tablespoons cashews (kaju)
1 tablespoons sultanas or raisins
2 tablespoons almonds (badam), raw or blanched, peeled and sliced
salt as required

for assembling and layering vegetable biryani:

20 grams coriander leaves OR ⅓ cup chopped coriander leaves
5 grams mint leaves OR ⅓ cup mint leaves, chopped
4 to 5 tablespoons milk
1/4 teaspoon saffron strands (kesar)
2 teaspoons kewra water or rose water

how to make recipe
preparation for hyderabadi veg biryani recipe:

pick and rinse basmati rice in running water till the water runs clear of starch. soak the rice in 1 cup of water for 30 minutes.

after 30 minutes drain the rice and keep aside.

when the rice is soaking prep all the veggies and other ingredients. keep aside.

cooking rice for veg biryani:

take a deep bottomed pan. add 5 cups water and heat the water on a high flame.

when the water becomes hot, add all the spices and ½ tsp salt - 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon, 2 single strands of mace.

bring the water to a boil. then add the rice.

just gently stir with a spoon or fork, after you add the rice.

do not reduce the flame and continue to cook the rice.

the rice has to be 75% or ¾th cooked. the grains should have a slight bite to them when cooked. the rice should not be fully cooked but almost cooked.

drain the rice in a colander. gently fluff and keep aside.

making veg biryani gravy:

in a pressure cooker or a pan, heat 3 tbsp ghee. add the following spices - 1 tsp shah jeera, 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. sauté the garam masala till they crackle.

now add the onions. stir and sauté them on a low to medium flame.

onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

when the onions are cooking, take 1 cup fresh curd/yogurt in a bowl. beat the curd with a spoon or whisk till it become smooth.

sauté the onions till they become golden brown or caramelize.

then add the ginger-garlic paste and sliced green chillies. you can also finely chop the ginger-garlic and add.

sauté till the raw aroma of ginger-garlic goes away.

add the turmeric and red chili powder. stir and mix well.

next add the chopped veggies. sauté for a minute or two.

add the yogurt. stir. then add water.

season with salt. stir again.

pressure cook for 1 whistle on medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies.

warm 4 to 5 tbsp milk in a microwave or in a small pan on the stove top. add ¼ tsp of saffron strands. stir and keep aside.

when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be watery.

now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. mix and stir. keep aside. do check the salt. add more if required.

assembling, layering and making hyderabadi veg biryani:

now in a thick bottomed pan, layer half of the veg biryani gravy first.

then layer half of the rice.

sprinkle half of the chopped coriander, mint leaves and saffron milk.

layer the remaining veg biryani gravy.

layer the remainder of the rice. sprinkle the remaining coriander, mint leaves, saffron milk on the top. sprinkle 2 tsp of rose water or kewra water. you can make 2 layers or 4 layers like i have done. but do remember that rice should be the last layer.

now seal and secure the pot with aluminium foil. then cover with a lid. you can also seal the handi with a moist cotton cloth and then cover with the lid.

take a tava/griddle and heat it on medium flame.

when the tawa become hot, then lower the flame. keep the sealed veg biryani handi on the tava. keep the flame to the lowest and cook for 25-30 minutes. you can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.

once done, give a standing time of 5 to 7 minutes and then serve the veg biryani.

while serving the veg biryani, make sure you equally serve the vegetables as well as rice.

serve the delicious hyderabadi veg biryani with your choice of raita, onion salad,mango pickle, roasted papad. other accompaniments for this hyderabad veg biryani are hyderabadi mirchi ka salan and veg shorba gravy.

recipe notes

for baking hyderabadi veg biryani:

you could also preheat the oven to 180 degree celsius and then bake the veg biryani in the oven for 20-25 minutes.
please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven.
you will have to assemble the veg biryani as mentioned above in the oven proof utensil and then bake it.

ENJOY... :-) AND SHARE WITH YOUR LOVED ONES

BROCCOLI AND CARROT PULAO

Ingredients:
OLD LONG GRAIN DOUBLE ELEPHANT BASMATI RICE - 1 cup
Broccoli Crowns - 250gms
Carrot - 1 large
Onions - 3
Fresh Mint Leaves - 10 to 12
Fresh Coriander Leaves - 4 to 5 stalks
Green Chillies - 3
Crushed Pepper - 1/2 tsp
Turmeric Powder - 1/4 tsp
Star Anise - 2
Caraway Seeds/Shahijeera - 1 tsp
Bay Leaves - 2
Ginger Garlic Paste - 1 1/2 tsps
Lemon Extract - 1 1/2 tbsps
Oil - 3 tbsps
Ghee - 2 tbsps
Salt to taste

Method:

Wash and soak basmati rice in water.
Cut broccoli crowns into small pieces and wash them thoroughly.
Peel and cut carrots into thin slices.
Chop onions.
Heat oil in a pan.
Add caraway seeds, bay leaves and star anise.
When the seeds start sizzling, add chopped onions.
Add ginger garlic paste and saute until onion turns translucent in color.
Meanwhile, shred mint leaves, coriander leaves and green chillies.
Add this shredded mixture to the sauteed onions. Saute for 2 more minutes.
Add broccoli and carrot pieces. Saute for a minute.
Discard water from rice, and add it to the sauteed vegetables. Saute for 2 more minutes.
Add turmeric powder, crushed pepper and salt. Mix well.
Pressure cook the rice with just enough water. I generally add 1.5 cups of water for 1 cup of basmati rice.

ENJOY.. :-)

ENJOY :-)

RAJASTHANI TAHIRI RICE
Ingredients
2 cups - LONG GRAIN DOUBLE ELEPHANT BASMATI RICE, soaked for 20 mins
2 - small onions, diced
2 - medium-sized tomatoes, cut into cubes
1 inch - ginger, grated
1 - capsicum, cut into small pieces
4 cups - water
1.5 cups - freshly cut vegetables (Cauliflowers, French Beans, Carrots, Green Peas)
Oil to cook
Homemade badies:
Cumin seeds - 1/2 tsp
Coriander Powder - 1 tsp
Salt To taste
Turmeric powder - 1/2 tsp
Green chillies 2 - 3
Garam Masala - 1 tsp

How to Make Tahiri:

Heat oil in a pan or a cooker. Put cut green chillies into the oil. Add cumin seeds and let it splutter.

Add mixture for homemade badies into the oil and fry till it gets brown.

Now add ginger to the pan and fry it till it becomes lightly transparent.

Add the diced onions and let it become transparent.

Add the freshly cut vegetables and fry it.

Add soaked rice into the pan and stir it. Then immediately add coriander powder, salt, turmeric powder, garam masala and stir it for the next 5-7 mins.

Add capsicum and tomatoes at this stage. Stir for another 2 mins.

Then add 4 cups of water and cook till the water evaporates or the way the rice is cooked.

Enjoy... :-)
Spicy Indian rice

Ingredients

A mugful of cooked LONG GRAIN DOUBLE ELEPHANT BASMATI RICE
2 Onion,sliced
2 tbsp sunflower oil
Cooking oil

½ tsp turmeric
Turmeric

1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Method

Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.

Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water

Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.

Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with any curry.

ENJOY :-)

VEG. SCHEZUAN FRIED RICE
Ingredients
6 tbsp schezuan sauce
3 cups cooked LONG GRAIN DOUBLE ELEPHANT BASMATI RICE
1 1/2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/4 cup finely chopped spring onions (whites and greens)
1/4 cup finely chopped capsicum
1/4 cup finely chopped carrot
1/4 cup finely chopped french beans
2 tbsp finely chopped celery (ajmoda)
1 tsp soy sauce
1 tsp vinegar
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens

Method
Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and sauté on a medium flame for a few seconds.

Add the spring onions, capsicum, carrot and french beans and sauté on a high flame for 2 to 3 minutes.

Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Add the chinese rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Serve immediately garnished with spring onion greens.

Lemon rice is a delicious south Indian dish. Lemon juice gives a very refreshing and tangy flavor to the rice.Recipe serves 4 to 6.

Lemon Rice Ingredients:
for Rice:

1 CUP LONG GRAIN DOUBLE ELEPHANT BASMATI RICE
2 tablespoons oil
1 3/4 cup water
1/2 teaspoon salt

for Seasoning:

2 tablespoons oil
1/2 teaspoon cumin seed
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
2 red whole red chili
1 green chili sliced in four long way
12 to 15 fresh curry leaves
2 tablespoons chana dal, pre-soaked in water for at least half an hour
1/4 cup unsalted roasted peanuts
1 teaspoon salt adjust to taste
1/4 cup lemon juice

Method

Wash rice gently changing water several times until the water appears clear.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing The Seasoning:

Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
Take out the peanuts from oil and use the same oil for rest of the seasoning.
Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
Add the chana dal, stir-fry for about a minute.
Add turmeric and mix it well.
Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild
Ingredients for Kashmiri Pulao Recipe

Paneer 1/2 inch cubes 250 grams
Basmati Rice 1 1/2 cups
Saffron (kesar) a few threads
Oil for deep-frying
Onions,sliced 2 medium
Black cardamoms 3
Bay leaves 2
Cloves 3
Cinnamon 2 one-inch
Dry ginger powder (soonth) 1/2 teaspoon
Fennel seeds (saunf) 1 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Raisins 10-12
Cashewnuts halved 8

Method
Step 1
Soak rice in three cups of water for half an hour. Drain. Soak saffron in two teaspoons of water. Heat oil in a kadai and deep-fry the onions till golden and crisp. Drain on absorbent paper.
Step 2
Bring four-and-a-half cups of water, black cardamoms, bay leaves, cloves, cinnamon, dry ginger powder, fennel seeds, asafoetida and salt to a boil. Lower heat and simmer for fifteen to twenty minutes or till reduced to three cups of stock. Remove from heat and strain the stock.
Step 3
Discard the spices. Heat ghee in a deep pan; add cumin seeds and cardamoms. When the cumin seeds change colour, add soaked rice and the stock. Bring to a boil, lower heat, cover and cook till the rice is almost done.
Step 4
Gently stir in the paneer cubes, raisins and cashew nuts. Sprinkle soaked saffron and fried onions over the rice. Cook on dum for another eight to ten minutes. Serve hot.
Nutrition Info
Calories : 2586
Carbohydrates : 261.4
Protein : 72.9
Fat : 138.8
Other : Iron- 12mg

Enjoy.... :-)

Rajma Chawal Recipe

Serves : 4 - 5
Preparation time : 40 - 45 mins

Ingredients:

Ingredients for Rajma :
1 cup red kidney beans (soaked overnight)
2 onions (finely chopped)
6 cloves of garlic (chopped)
1 tbsp ginger (grated)
2 green chilies (finely chopped)
2 tomatoes (grated)
1 tbsp coriander leaves (finely chopped)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp black pepper
1 tsp coriander powder
1 tsp garam masala
Salt to taste
1 tsp butter
1 tbsp oil

Ingredients for rice
1 cup DOUBLE ELEPHANT BASMATI RICE
3-4 cups of water
1 tsp salt

How to make rajma chawal:
Method for making Rajma:
Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook for 20 to 30 minute till the beans is soft and tender.
Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well.
Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turns golden brown in color.
Add the garlic and green chili, cook for a minute.
Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil.
Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it).
Take it out in a serving bowl and garnish it with coriander leaves.
Serve hot with plain rice.
Method for making rice
Wash the rice properly and keep aside.
Take a pan, add water to it. Let it boil.
When water starts to boil, add rice and salt. Cook for 15 minute and then reduce the heat let it cook till the rice in completely soft but not mushy.
Switch off the heat and drain the starch water by pouring the rice and water over colander.
Transfer the rice in a bowl.
Serve hot.

Enjoy.... :-)
Spicy Mexican Rice
Total Time:
30 min
Prep:
10 min

Cook:
20 min

Ingredients

1 cup Long Grain Double Elephant Basmati Rice
3 Tbsp oil
400 grams can tomatoes (chopped)
1 cup corn kernels
1 cup green bell pepper (cut in small pieces)
1 tsp cumin seeds (ground, jeera)
1 tsp salt
1 Tbsp jalapeno pepper (finely chopped)
2 cups of water
1/4 cup cilantro finely chopped (hara dhania)
2 Tbsp lime juice

Method
Wash the rice and drain the water and pat dry.

In a frying pan heat the oil over medium high heat, when oil is moderately hot add the rice and stir fry for about 4-5 minutes till rice is lightly toasted.

Add vegetables, corn bell pepper and jalapeno pepper sauté, stirring frequently for about 2 minutes.

Add cumin powder, salt and tomato sauté, stirring frequently for about 3-4 minutes. Until most of the moisture from tomatoes has evaporated.

Add water stir and bring it to boil, lower the heat to low. Cover the pan and let it cook for about 10 minutes, or until all the water has evaporated. Uncover the pan let it sit for about 2-3 minutes without stirring.

Add cilantro and lime juice and fluff the rice gently. Rice is ready to serve.

Enjoy.... :-)

Italian Vegan Rice Patties

Serves about 8

2 ½ Cups Cooked DOUBLE ELEPHANT BRAND BASMATI RICE
1 Clove garlic, minced
salt to taste
black pepper
red pepper
garlic powder
parsley
½ cup soymilk
2 Tbsp vegan mayo
1 cup bread crumbs
1 cup shredded mozzarella (vegan or non-vegan)
canola oil for frying
bread crumbs for coating
marinara sauce for dipping
*Add onion, red pepper, green pepper for added flavor and color if desired

Mix all ingredients together in a mixing bowl.

Set a large frying pan over medium heat with canola oil ready to fry the rice patties.

Coat the patties in breadcrumbs and place in the hot oil to fry, crisp and melt the cheese.

Serve with marinara sauce and enjoy!

Dry Fruit Kheer Recipe
Ingredients:

1/4th cup Double Elephant Brand Long Grain Basmati rice
4-5 cups full fat milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched)
A pinch of saffron threads
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired
Silver Varak

How to make kheer :

Soak saffron in 1 tblsp of warm milk and keep aside.
Wash and soak the rice for 15 mins.
Heat milk in a large heavy bottom pan/ kadai.
When the milk begins to boil add rice and on low flame let it simmer gently until the rice is soft and the grains are starting to break up. Keep stirring occasionally to avoid sticking of rice in the bottom of the pan .
Cook it till the quantity of the mixture is reduced to 3/4 of its original volume.
Now add chopped almonds, pistachio, soaked saffron, crushed cardamom and raisins and simmer for another 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat in a serving dish and let it cool.
Later garnish with chopped almonds and pista. Add some varak also.
You can serve the rice kheer either warm or chilled as you prefer.
Note: 1. Kheer tastes extra good if refrigerated overnight.
2. You can choose any nuts you prefer - cashewnuts, pista, almonds, walnuts and raisins. Even dates can be added.
3. You can replace green cardamom with rose water too.
4. Serving Idea - Serve chilled kheer with hot piping jalebi. Awesome combination.

TOMATO MASALA KHICHADI
Cooking Time: Appr. 40 Minutes
Serves: 4-5 People
Ingredients:

½ cup mung dal
½ cup DOUBLE ELEPHANT BASMATI Rice
4 tomatoes
Some whole spices like 1 star anise, ½ inch stick of cinnamon, 2-3 cardamoms, a few cloves, a few peppercorns and 2 bay leaves
1 tablespoon garlic-ginger paste
1 teaspoon cumin seeds
1 teaspoon chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
2 tablespoon oil
Salt to taste
Cooking Method:

1. Wash and soak the mung dal and rice together for 15 mins.

2. Boil the mung dal and rice in water with salt in a large pan until it is cooked.

3. Chop the tomatoes finely.

4. Heat the oil in a large pan. Add the cumin seed. When the seeds crackle, add the whole spices.

5. Now add chopped tomatoes, garlic-ginger paste, chilli powder, turmeric powder and coriander powder. Stir well and cook until the tomatoes are cooked and oil separated from the masala.

6. Now add salt and garam masala powder and cook for further few mins.

7. Now add cooked dal-rice. Mix well and cook for 3-4 mins.

8. Finally turn the heat off and garnish tomato masala khichdi recipe with chopped fresh coriander.

Serve the tomato masala khichdi as it is or with salad, poppadum or with any vegetable curry.

Vegetable Hyderabadi Biryani Recipe
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Hyderabadi Biryani Recipe

DOUBLE ELEPHANT Basmati Rice 1 1/2 cups
Carrots 2 medium
Carrots 1/2 inch pieces 2 medium
French beans 1/2 inch pieces 15
Cauliflower 10-12 florets
Green peas shelled 1 cup
Salt to taste
Green cardamons 8
Black cardamom 1
Cloves 15
Cinnamon 1/2 inch stick
Bay leaf 1
Caraway seeds (shahi jeera) 1/2 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Turmeric powder 1 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Yogurt 1/2 cup
Rose water 1/2 teaspoon
Saffron (kesar) a few strands
Fresh tomato puree 1 cup
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons
Method

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 non-stick pan. 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