Ingredients:-
Basmati Rice - 1 bowl (soaked)
Onion - 1 big (sliced)
Green Capsicum - 1 small (chopped)
Bay leaves - 3-4
Black cardamom - 2
Cloves - 4-5
Cumin Seeds - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chaat Masala - 1 tablespoon
Garam Masala - 1 teaspoon
Chilli Powder - 1/2 teaspoon
Yellow food colour - 1 teaspoon
Ghee - 2 tablespoons
Oil
Salt to taste
For garnishing:-
Coriander leaves
Tomato
Method:-
1. Take a pan and put 3-4 cups of water, bay leaves, 2 cloves, 1 black cardamom, some oil and salt into it. When it starts boiling then put half of the soaked rice into it and let it cook. When the rice cooked then strain it with the help of strainer and put 1 tbsp of ghee on it and keep it aside.
2. Simultaneously take another pan and put 3-4 cups of water, bay leaves, 2 cloves, 1 black cardamom, some oil and salt into it. When it starts boiling then put remaining half of the soaked rice into it and put 1 tsp of yellow food colour into it, mix it well and let it cook. When the rice cooked then strain it and put 1 tbsp of ghee on it and keep it aside.
3. Take a pan and pour 2 tbsp oil into it and heat it. Then put 1 tsp cumin seeds and 1 tsp mustard seeds into it and when it starts splutter then put sliced onion and capsicum into it and fry it until it turned into nice light golden brown. Then put yellow boiled rice into it, add garam masala, chaat masala, red chilli powder, coriander powder, chopped coriander leaves and salt to taste into it and mix it well.
4. Now take a bowl and grease it with oil/ ghee. Make a layer of some yellow fried rice into it and press it with the help of spatula. Then make another layer of plain white salty rice over the first layer and sprinkle some chaat masala on it and spread some fried onions on it. Now make the final layer with remaining yellow fried rice and press it gently with the help of spatula.
5. Now carefully de-mould your layered rice in the serving plate. Garnish it with fried onions and tomato slice.
6. Now the layered rice is ready to serve. Serve it hot with rayta or dal makhani.
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