- 1 ½ cups uncooked rice
- 2 tbsp ghee
- 45gms CRISTA Exotic Biryani Masala Spice Mix
- 1 cup finely chopped tomatoes
- 2 cups of mixed boiled vegetables (green peas, fresh beans, potatoes, cauliflower, carrots, etc.)
- 2 large onions thinly sliced lengthwise
- ¾ tsp saffron
- 1 teacup thick curd (water drained)
- 2 tsp milk
- salt to taste
Soak the rice in water for 15 mins with a slice of lemon. Remove the lemon slice, wash the rice, and cook it. Each grain of rice should be cooked separately in the pan. Add salt to the rice and boiled vegetables, then set aside separately. Sauté onions in ghee till light brown and set aside. Warm the saffron in a vessel, then add milk and stir till the saffron dissolves. Add this to the cooked rice and mix well. Mix the curd, sugar and a little salt and set aside. In a pot, heat 2 tbsp of ghee and empty the contents of CRISTA Exotic Biryani Masala Spice Mix and sauté on a slow flame for 3-4 mins. Sprinkle little water to avoid the masala from sticking. Now add the chopped tomatoes and sauté for 2 mins and then add the curd mixture, boiled vegetables, then simmer and cook for 3 mins. Set this aside. Grease a baking dish with ghee and sprinkle half of the sauteed onions on it. Now spread half of the saffron rice and then layer that with the vegetable mixture. Now cover this with the remaining saffron rice and sautéed onions. Cover the baking dish with foil and bake in the oven for 20-25 mins. Serve hot with raita, onion rings and lime.
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