Ingredients:
For Rice:
- Cumin 2 tsp
- Cloves 6-8
- Bay leave 2 small
- Cinnamon Stick 2 medium
- Black pepper corns 6-8
- Vinegar 1 tbs
- Rice 3 Cup (soaked for an hour)
- Salt 3 tsp or to taste
For Vegetable Gravy:
- Oil ½ Cup
- Onions sliced 2 medium
- Cumin 2 tsp
- Ginger garlic paste 2 tbs
- Tomatoes chopped 2-3 medium
- Turmeric powder 1 tsp
- Salt 2 tsp or to taste
- Coriander powder 1 & ½ tsp
- Red chili powder 2 tsp or to taste
- Cauliflower 1 small head (florets separated)
- French Beans ½ cup (par boiled)
- Carrots 1 cup (par boiled)
- Potatoes 3-4 big (par boiled)
- Peas 1 cup (par boiled)
- Capsicum ½ cup
Layering and Assembling:
- Fresh coriander 2 tbs
- Yogurt ¼ Cup
- Cinnamon Powder 1 tsp
- Rice boiled
- Hot Milk ¼ Cup + yellow food color ¼ tsp
- Water ½ cup + red color ½ tsp (optional)
- Cashew nuts 1 cup (Slightly roasted)
- Onions fried 3 tbs
- Butter 3-4 tbs
- All spice powder 1 tsp
Directions:
For Rice:
In pot,heat water and add cumin,cloves,bay leaf,cinnamon sticks,black pepper corns,vinegar and bring it to boil.
Add rice and salt, boil rice till 3/4th done, strain and set aside.
For Vegetable Gravy:
In Handi,add oil and onion,fry until translucent.
Add cumin and ginger garlic paste,saute little and add tomato, stir well.
Add turmeric powder,salt,coriander powder and red chili powder and give it a good mix.
Now add cauliflower,french beans,carrots,potato,peas and capsicum, mix well.
Layering and Assembling:
For assembling, add fresh coriander, yogurt,cinnamon powder,hot milk+yellow food color,water ½ cup+red color ½ tsp,cashew nuts,fried onion,butter and all spice powder.
Cover and steam cook for 20-25 minutes.
Serve hot.
Ajza:
For Boil Rice:
- Zeera 2 tsp
- Laung 6-8
- Tez pat 2 small
- Dar chini 2 medium
- Kali mirch 6-8
- Sirka 1 tbs
- Chawal 3 Cup (soaked for an hour)
- Namak 3 tsp ya hasb e zaiqa
For Vegetable Gravy:
- Oil ½ Cup
- Pyaz sliced 2 medium
- Zeera 2 tsp
- Adrak lehsan paste 2 tbs
- Tamatar chopped 2-3 medium
- Haldee powder 1 tsp
- Namak 2 tsp ya hasb e zaiqa
- Dhania powder 1 & ½ tsp
- Lal mirch powder 2 tsp ya hasb e zaiqa
- Gobi 1 small head (florets separated)
- Phaliyan ½ cup (par boiled)
- Gajar 1 cup (par boiled)
- Aaloo 3-4 big (par boiled)
- Matar 1 cup and par boiled
- Shimla mirch ½ cup
Layering and Assembling:
- Hara dhania 2 tbs
- Dahi ¼ Cup
- Dar chini powder 1 tsp
- Chawal boiled
- Garam doodh ¼ Cup + yellow food colour ¼ tsp
- Pani ½ cup + red color ½ tsp (optional)
- Kaju 1 cup (Slightly roasted)
- Pyaz fried 3 tbs
- Makhan 3-4 tbs
- Garam masala powder 1 tsp
Directions:
For Boil Rice:
Pot mein pani garam karein,zeera,laung,tez pat,dar chini,kali mirch aur sirka dal ker ubal lein.
Ab is mein chawal aur namak dal ker 3/4th done chawal boil ker lein,cheen ker side per rakh dein.
For Vegetable Gravy:
Handi mein oil aur payz dal ker translucent huany tak fry ker lein.
Zeera aur adrak lehsan paste dal ker saute karein, tamatar dal ker ache tarhan mix ker lein.
Haldee powder,namak,dhania powder aur lal mirch powder dal ker ache tarhan mix ker lein.
Ab is mein gobi,phaliyan,gajar,aaloo,matar aur shimla mirch dal ker ache tarhan mix ker lein.
Layering and Assembling:
Assembling kliya,hara dhania,dahi,dar chini powder,garam doodh+yellow food color,pani ½ cup+red color ½ tsp,kaju,pyaz fried,makhan aur garam masala powder dal ker dhak ker 20-25 minutes kliya dum per rakh dein.
Garam serve karein.
