by Pallavi Purani

Vegetable Layer Rice

Oh I am so proud of what I churned out today for lunch 🙂 We are having a pot luck and I offered to make the main.

This “layer rice” is also notoriously called Vegetable Biryani. However I would like to keep it the way it is 😉 Layer Rice.

Print Recipe
Vegetable Layer Rice
Oh I am so proud of what I churned out today for lunch 🙂 We are having a pot luck and I offered to make the main.
Course main course
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • rice For the -
  • 600 gms Basmati Rice (Soak for 30min)
  • 3 Bay leaves .
  • 2 tsps jeera shahi .
  • 4 cardamoms Green .
  • 5 peppercorns .
  • water . Boiling
  • 2 tbsps ghee .
  • For the vegetables -
  • 1 cup cauliflower florets .
  • 3 tbsps Oil .
  • 3 - 4 potatoes cubed .
  • 1/2 cup peas .
  • 1/2 cup carrots cubed (I didn't add, as I didn't have any)
  • 1 tbsp Kasuri Methi .
  • 3 - 4 green chillies .
  • 1 tbsp mint mint leaves dried or fresh leaves . or 2 sprigs
  • 2 tsps jeera Shahi .
  • 3 - 4 cardamoms green .
  • 2 - 3 cardamoms black .
  • 2 bay leaves .
  • Marinade - For the
  • 1.5 cups Curd (a little sour is good)
  • 2 tbsps Almond seeds - Khus Khus paste (Make it with a few tbsp of curd)
  • 2 tbsps kasuri methi .
  • 2 tsps garam masala .
  • Salt .
  • chilly . Red powder
  • 1 tsp Turmeric powder .
  • For Assembling -
  • Onion Browned slices (fried)
  • 2 tbsps Ghee .
  • 10 - 12 strands Saffron water soaked in warm .
Course main course
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • rice For the -
  • 600 gms Basmati Rice (Soak for 30min)
  • 3 Bay leaves .
  • 2 tsps jeera shahi .
  • 4 cardamoms Green .
  • 5 peppercorns .
  • water . Boiling
  • 2 tbsps ghee .
  • For the vegetables -
  • 1 cup cauliflower florets .
  • 3 tbsps Oil .
  • 3 - 4 potatoes cubed .
  • 1/2 cup peas .
  • 1/2 cup carrots cubed (I didn't add, as I didn't have any)
  • 1 tbsp Kasuri Methi .
  • 3 - 4 green chillies .
  • 1 tbsp mint mint leaves dried or fresh leaves . or 2 sprigs
  • 2 tsps jeera Shahi .
  • 3 - 4 cardamoms green .
  • 2 - 3 cardamoms black .
  • 2 bay leaves .
  • Marinade - For the
  • 1.5 cups Curd (a little sour is good)
  • 2 tbsps Almond seeds - Khus Khus paste (Make it with a few tbsp of curd)
  • 2 tbsps kasuri methi .
  • 2 tsps garam masala .
  • Salt .
  • chilly . Red powder
  • 1 tsp Turmeric powder .
  • For Assembling -
  • Onion Browned slices (fried)
  • 2 tbsps Ghee .
  • 10 - 12 strands Saffron water soaked in warm .
Instructions
  1. To the boiling water, add the bay leaves, pepper corns, shahi jeera, ghee and cardamoms.
  2. Add the rice and salt. Let it cook for 15-17 min or until they are a little short of being fully cooked.
  3. Drain it in a colander and keep aside.
  4. In a wok, heat the oil. Add jeera, cardamoms and bay leaves.
  5. Add the vegetables and methi with little water.
  6. Cover and cook the veggies until they still have a bite. We dont want them to be over done.
  7. In the curd, mix the spices, some fried onion and the almond khus khus paste.
  8. Mix the curd with the veggies that are still warm.
  9. Let it sit for about 10-12 min.
  10. In a microwave safe bowl, add a layer of half the rice and put a sprinkle of garam masala, saffron, ghee and some brown onions.
  11. Layer the veggies on top of this.
  12. Now cover them with the remaining rice and add the ghee, saffron, garam masala and onions.
  13. Before serving, put it in the lowest temperature setting of the microwave to heat everything through.
  14. Serve with raita and salan.


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