2 cups basmati rice
2 medium onions
12 cup oil
2 cups mixed fresh vegetables ( carrots, peas,
beans, peppers and potatoes)
1 cup yogurt
1 large cinnamon
12 tsp. turmeric
1 tsp. garam masala
1/2 tsp. red chili powder
1 tsp. garlic paste
1 tsp. ginger paste
2 bay leaves
2 star anise
3 tbsp. freshly chopped
2 tbsp. mint leaves, chopped
- Place rice in a colander and wash thoroughly under
running cold tap.
- Soak in plenty of water for about 30 minutes.
- Thinly slice onions and keep aside.
- Heat 14 cup oil in a large heavy based skillet, add one
sliced onion and stir fry for 3-5 minutes, until soft but
- Add rice, carefully stir to coat rice with oil.
- Add water, increase heat to high and bring water to
boil, stir occasionally.
- Lower heat to medium -low, cover and cook until rice are
34 cooked, stirring occasionally.
- Cut vegetables into small and equal sized pieces and
place them in cold water.
- Place yogurt in a small bowl, add all the spices, ginger
paste and garlic paste, mix well and keep aside for 30
- Heat 14 cup oil in medium skillet, over medium heat.
- Add bay leaves and star anise fry for few seconds, then
add remaining sliced onion and sauté until soft, about 5
- Add vegetables and stir fry for 3-5 minutes.
- Add yogurt mixture and cook over high heat, until
vegetables are tender but still crisp.
- Season with salt.
- Pre-heat oven to 400.
- In a large aluminum baking pan, place 2 inch layer of
rice at the bottom, then a layer of vegetable mixture and
green chilies, repeating this until vegetables mixture and
rice have been used up.
- Sprinkle with coriander leaves and mint leaves.
- Cover tightly with aluminum foil and bake for 30
- Note: Water for cooking basmati is twice the measure of
- Removing rice off heat after it is three-quarters done
should leave some fluid content that will get absorbed in
the baking process.
- Baking allows the flavors to seep in evenly as well as
make the rice fluffy.
- Serve with a raita and fresh salad.