2 1/2 cups rice (basmati preferred)
2 med-large onions, chopped fine
To soak: in 2 cups thick yogurt, good if homemade with half and half) FOR BEST RESULTS: soak for 2-3 hours.
6 med tomatoes, diced, 6 cardamoms, 6 cloves
6 cinnamon sticks, 1 tspn turmeric
1 tspn Garam Masala
2 tspn Dhania powder
1/2 tspn red chilli powder
1 bunch chopped coriander
1 bunch chopped fresh mint
5 green chillies, slit.
Grind to paste: (and add to above yogurt mix to soak)
4-5 cloves garlic, 4 green chillies,
inch ginger.
Fry half the onions in a little ghee/oil until translucent, add washed drained rice, stir till oil coated and a little crisp. Cook on low, low heat till 3/4 quarters done. Remove from heat.
o Sliver veggies. (carrots, beans) (cauliflower in small florets) o Warm 4 tbspn oil and a little ghee for flavour. Drop bay leaves, fennel, star anise (a must!). Fry onions till clear. Add veggies, stir
until crisp cooked. Add yogurt mix. Salt to taste. And cook it down
till thick and spoonable.
o Pre-heat oven to 400.
o Spread some rice in a large aluminium baking pan, then alternate by
spreading some of the yogurt mix. Repeat alternating rice and
yogurt mix till everything is used up. Cover tightly with foil wrap by
crimping foil over edges of pan. Bake for 30 min’s.
