Thursday, September 16, 2010

Layered Dum Gobi Rice

Ingredients 

1 1/2 Cup Rice
Oil for deep frying

Few finely chopped coriander leaves


2 tbsp of ghee

For The Batter

2 tbsp gram flour 

1/2 tsp red chilli powder

 pinch of hing 

salt to taste

For the Gravy

1 med cauliflower (cut into florets)

1 tsp cumin seeds

2 onion chopped 

1 tbsp ginger- garlic paste

2-3 green chilli chopped

1/2 tsp garam masala

1/2 tsp red chilli powder

2 tsp kasoori methi

1/2 cup curds

1 tomato chopped

1 large capsicum cut into small cubes

salt to taste

2 tsp oil

Method

For the Rice
  • Heat sufficient water in a pan, when it starts boiling add rice and cook till 3/4th done, drain it , mix salt and allow it to cool completely
For the Fried Florets
  • Sprinkle gramflour, salt, red chilli powder, hing on the cauliflower & sprinkle very little water so that the gramflour sticks on the florets  
  • Heat oil in a pan and then deep fry the florets in small batches, drain it on a kitchen towel and keep it aside.
For the Gravy
  • Heat oil in a pan,add cumin seeds, when it turns golden add chopped onion and fry well till translucent.
  • Add gin-garlic paste, green chillies , fry well for 2 mins
  • Then add red chilli powder, garam masala, kasoori methi and curd
  •  fry well till the curd gets cooked and leaves out oil and stops sticking at the side of the pan
  • Add tomato and fry well till mashed finally add capsicum and cook for 5 min and lastly add fried cauliflower and mix well and then allow it to cool
For the layered Rice
  • Grease a baking dish with ghee or oil, add little gravy and then spread a layer of rice,sprinkle few coriander leaves,and just a few drops of ghee
  • Repeat the same thing till all the gravy and rice is layered(first layer should always be that of gravy and topmost layer should be that of rice
  • Bake it in a preheated oven at 180 C for 20 min and then mix well and then serve hot with raitha