Ingredients :
- 2 medium-sized carrots
- 1 small cauliflower
- 2 medium-sized potatoes
- 50 g shelled green peas
- ½ kg pulao rice
- 10-12 French beans
- 1 teaspoon Ferns’ ginger and garlic paste
- 1 tablespoon Ferns’ Biryani Curry Paste
- 1 each cinnamon, cardamom, clove, bay leaf
- ½ g saffron
- ½ cup curd/ yogurt
- A few sprigs of mint leaves
- A few sprigs of coriander leaves
- 4 tomatoes
- Salt to taste.
Method :
- Heat oil, fry sliced onions until golden brown and keep aside.
- Cut the carrots, potatoes and beans into batons, and cauliflower into florets.
- Heat oil, and sauté the above vegetables and peas along with salt, curd and Ferns’ Biryani Curry Paste.
- Add sliced tomatoes, chopped mint leaves and coriander leaves.
- Cover for 5 minutes until the vegetables are coated with a thick gravy.
- Remove and keep aside.
- Grease an oven-proof dish with clarified butter, and spread alternate layers of rice and vegetable mixture, the topmost layer being rice.
- Place fried onions, and round slices of tomatoes on top, with chopped mint leaves and coriander leaves.
- Sprinkle with saffron.
- Cover with a tight-fitting lid and bake in a hot oven for 15 – 20 minutes.
- Serve hot with a salad and a raita.