Ingredients:
Rice 1 kg
Green chilies 6
Onions chopped 2-3
Potatoes cubes 4-5
Capsicum cubes 2
Tomatoes chopped 8
Carrots chopped 2
Peas boiled 1 cup
Cauliflower 1/2
Corn 3/4 cup
Fried onions 2 cups
Yogurt 1 cup
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Cumin seeds 1 tbsp
Dried fenugreek leaves 4 tbsp
Dried plums 24
Yellow food color 1 tsp
Red chili powder 2 tsp
Coriander powder 2 tsp
Garam masala powder 2 tsp
Salt to taste
Turmeric powder 1 tsp
Coriander leaves 1 bunch
Oil 1 cup
Direction:
Boil rice with 2 tbsp salt, 2 tbsp cumin and 3 green chilies, cook until 80% and keep it aside.
Then heat oil in pan, add onions, ginger paste and garlic paste and cook on high flame until onions are golden.
Now add chopped tomatoes, dried fenugreek leaves, turmeric, salt, coriander powder, red chili powder and garam masala powder, mix it nicely and cook on high flame until tomatoes are cooked and oil comes on surface.
Then put potatoes, carrots, peas, cauliflower, corn and 1/2 cup water, mix it nicely and wait for boil.
Then reduce flame to medium and cook until potatoes are cooked and water dries.
Add yogurt and cook on high flame till water dries.
Now add dried plums and capsicum, mix it, cook on high flame for 2 minutes and keep it aside.
Mix yellow food color with kewra.
For layer: First make layer of half vegetables in pot, then half rice, then remaining vegetables, then remaining rice and then coriander leaves.
Then spread yellow food color mixture and put green chilies.
Then cover pot, keep on stove and simmer it for 5 minutes on high flame then for 5 minutes on low flame.
When ready, mix it, take out in serving dish and serve hot with raita.
