Basmati rice 350 gms.
Potatoes 200 gms.
Carrots 200 gms.
Cashewnuts 50 gms.
Almonds 50 gms.
Raisins 25 gms.
Glazed Cherries 25 gms.
Onions 100 gms.
Green chilies 4 nos.
Ginger 30 gms.
Garlic 20 gms.
Turmeric powder ˝ tsp.
Red chili powder 1 tsp.
Curd 1 cup.
Saffron 1 tsp.
Milk 2 tbsp.
Mint ( Pudina leaves ) 1/3 cup
Coriander leaves 1/3 cup
Rose water 4 tsp
Ghee 120 gms.
Salt To taste
Pick, wash and soak the rice for 30 minutes. Drain and
pass fresh water and add half the whole garam masala and
2.Bring the rice to a boil and cook until the rice is
done. Drain and keep aside.
3.Peel, wash and dice the potatoes and carrots. Peel,
wash and slice the onions and green chilies.
4.Scrape the ginger and peel the garlic and chop into
pieces. Clean, wash and chop the coriander and mint
5.Soak the almonds in water, peel and keep aside.
6.Beat the curd in a bowl and divide into two equal
7.Dissolve saffron in warm milk and add it to one
portion of the curd mixture.
8.Heat ghee in a handi, add the remaining garam masala
and sauté over medium heat until it begins to crackle.
9.Add onions, sauté until golden brown, add green
chilies, ginger, garlic and sauté for a minute.
10.Then add turmeric and chili powder, stir, add the
chopped vegetables and stir for a minute.
11.Add the portion of plain curd, stir, add 2/3 cup
water, and bring to a boil, then simmer until the
vegetables are cooked.
12.Once the vegetables are done add the dry fruits and
13.In the handi with the cooked vegetables, sprinkle
little saffron curd, mint and coriander.
14.Then spread half the rice and again sprinkle the
remaining saffron-curd, mint and coriander and top it
with the remaining rice.
15. Place a moist cloth on top, cover the lid tightly.
16.Put the sealed handi on dum in a pre-heated oven for
Details about Ingredients , check your nearest Indian