A simplified version of famous Indian spiced rice pilaf. Serve with yogurt. —themessimake.com
chopped boiled potatoes
1 1/2 cups
chopped green bell peppers
chopped red onions
minced green chillies
red chili powder
salt, to taste
In This Recipe
Boil water in a large pot, add some salt, 1 tbsp of biryani masala, rice and cook for 6-8 minutes. Leave the rice slightly undercooked.
In a non-stick pan, heat oil, add cumin seeds and let them sizzle for 20-30 seconds.
Add onions, garlic and ginger – cook for 1-2 minutes.
Add add tomatoes and cool until the oil separates. This may take 4-5 minutes.
Add the potatoes, green peppers, green peas, corn – mix well and cook for 2-3 minutes.
Add red chili powder, garam masala, biryani masala, salt – mix well and cool for 3 minutes.
Using cooking spray or olive oil, grease the bottom and sides of a heavy bottom pot or a ceramic pot (stove top safe).
Spread a ladle full of veggie mixture to the bottom of the pot and then spread a ladle full of rice. Keep layering.
Sprinkle about 1/2 cup of water over the layered rice & veggie mixture.
Drizzle clarified butter or regular butter over the rice. This will prevent the top layer of rice from getting dry.
Cover and cook the layered rice & veggies over medium-low heat for 20 minutes or until the rice is completely cooked. Halfway through, using a spatula, check the bottom of the pot, if the rice is sticking to pot, then add a little more water.